| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | John shield, "chesapeake | 4 | Servings | |
INGREDIENTS
| 1 3/4 | c | Brewed coffee |
| 1/4 | c | Bourbon whiskey |
| 5 | oz | Unsweetened chocolate |
| 1/2 | lb | Butter; cut into pieces |
| 2 | c | Sugar |
| 2 | c | All purpose flour |
| 1 1/2 | ts | Baking soda |
| 1/8 | ts | Salt |
| 2 | Eggs; lightly beaten | |
| 1 | ts | Vanilla extract |
| Confectioners' sugar; for dusting |
INSTRUCTIONS
Preheat the oven to 275 degrees. Grease and flour a 9 by 2-inch round cake pan. Combine the coffee, bourbon, and chocolate in the top of a double boiler. Place over simmering water and stir until the chocolate melts. Whisk in the butter, a little at a time, until all of it is melted. Remove from the heat, transfer to a large bowl, and beat in the sugar. Sift together the flour, soda, and salt into a bowl. Add the sifted ingredients to the coffee mixture. Beat well for about 1 minute. Add the eggs and vanilla and beat until the batter is smooth. Pour the batter into the pan. Bake for 1 1/2 hours, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 30 minutes, then turn out onto a rack. When ready to serve, dust the top of the cake with confectioners' sugar. Yield: 10 servings Recipe by: COOKING LIVE #CL9109 Posted to MC-Recipe Digest by Sue <suechef@sover.net> on Apr 27, 1998
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