| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Cakes |
1 |
Servings |
INGREDIENTS
| 2 |
|
Squares; (1 oz each) unsweetened chocolate |
| 1/2 |
c |
Boiling water |
| 1 |
c |
Sugar |
| 1/4 |
c |
Shortening |
| 1 |
|
Egg |
| 1/2 |
ts |
Vanilla extract |
| 1 |
c |
All-purpose flour |
| 1/2 |
ts |
Baking soda |
| 1/2 |
ts |
Salt |
| 1/4 |
c |
Sour milk; * see note |
| 1 1/2 |
c |
Sugar |
| 1/3 |
c |
Milk |
| 2 |
|
Squares (1 oz each) unsweetened chocolate; melted |
| 2 |
tb |
Shortening |
| 1 |
tb |
Light corn syrup |
| 1/4 |
ts |
Salt |
| 2 |
tb |
Butter |
| 1 |
ts |
Vanilla extract |
INSTRUCTIONS
FROSTING
In a mixing bowl, stir chocolate and water until blended. Cool. Add the
sugar, shortening, egg and vanilla; mix well. Combine flour, baking soda
and salt; gradually add to the chocolate mixture alternately with sour
milk. Pour into a greased 8-in square baking pan. Bake at 350F for 30-35
minutes or until a toothpick inserted in the center comes out clean. Cool
completely. For frosting, combine the first six ingredients in a saucepan;
bring to a boil. Boil for 1-1/2 minutes; remove from the heat. Set pan into
a larger pan of ice water. Beat for 1 minute. Add butter and vanilla. Beat
10 minutes longer or until frosting is desired spreading consistency. Frost
cake.
YIELD: 4 servings
NOTES : To sour milk, place 1 tsp white vinegar in a measuring cup; add
milk to equal 1/4 cup. Recipe by: Paula Anderson (ToH Feb/Mar 97)
Posted to EAT-L Digest by Sean Coate <swcoate@PEGANET.COM> on Dec 16, 1997
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