INGREDIENTS

INSTRUCTIONS

           ICING:
           GARNISH:
Preheat the oven to 350°F.  Butter an 8 or 9 inch round cake pan and line
the bottom with parchment paper or waxed paper. Butter an 8 or 9 inch
round-bottomed Pyrex casserole bowl and line the bottom with paper.
To make the cake, combine the chocolate and water in the top of a double
boiler.  Heat over gently simmering water until melted. Stir well and cool
slightly.  Add the baking soda.
Sift together the flour, salt and baking powder and reserve.
Cream the butter until light.  Gradually beat in 2 cups granulated sugar.
Add the egg yolks, one at a time, and then add the vanilla.
Add the chocolate mixture to the egg-yolk mixture. Add the dry ingredients
alternately with the sour cream, mixing just until the ingredients are
blended.
Beat the egg whites until light an gradually beat in the remaining 1/2 cups
granulated sugar.  Fold the whites gently but thoroughly into the batter.
Pour the batter into the round cake pan until it is three-quarters full.
Pour the remaining batter into the Pyrex casserole bowl. Bake for 40 to 50
minutes, or until the cakes feel firm when gently pressed at the top. Let
the cakes cool for 10 minutes and then remove from the pans. Cool on racks.
Meanwhile, prepare the icing.  Melt the butter in a saucepan. Add the brown
sugar and cook for 2 minutes. Add the milk and bring to a boil. Cool.
Beat in the sifted icing sugar until the icing is of spreading consistency.
If it is too runny, add more sugar; if it is too stiff, add 1 tbsp. boiling
water. Remove 1/2 cup icing and mix with the cocoa.
To assemble, slice the cooled cake from the round pan in two horizontally.
Place one half on the cake plate, Ice the top and sides with the
butterscotch icing. Place the second half on top and ice with the cocoa
frosting.  Spoon on the jam, allowing it to flow down the sides of the cake
like ketchup.  Place the large casserole-shaped cake on top with the
rounded side up. Spread with butterscotch icing. Sprinkle the top with
sesame seeds.  Yield: One Large Cake Typed in MMFormat by cjhartlin@msn.com
Source: Cooking with Bonnie Stern.
Recipe by Cathy Luchetti's Hot Flash Cookbook
Posted to MM-Recipes Digest  by "Cindy Hartlin" <cjhartlin@email.msn.com>
on May 29, 1998

A Message from our Provider:

“A cheerful spirit is one of the most valuable gifts ever bestowed upon humanity by a kind Creator. It is the sweetest and most fragrant flower of the Spirit, that constantly sends out its beauty and fragrance, and blesses everything within its reach. It will sustain the soul in the darkest and most dreary places of this world. It will hold in check the demons of despair, and stifle the power of discouragement and hopelessness. It is the brightest star that ever cast its radiance over the darkened soul, and one that seldom sets in the gloom of morbid fancies and forboding imaginations.”