| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
Dutch |
Cakes |
1 |
Servings |
INGREDIENTS
|
|
—Pennsylvania Dutch Chocolate— |
| 1/4 |
lb |
Butter |
| 4 |
|
Squares semisweet chocolate |
| 1 |
c |
Boiling water |
| 3/4 |
c |
Buttermilk |
| 1 1/2 |
ts |
Baking soda |
| 2 |
c |
All-purpose flour |
| 2 |
c |
Sugar |
| 2 |
|
Eggs |
| 1/2 |
ts |
Salt |
| 1 |
tb |
Vanilla extract -Cream Cheese Frosting— |
| 1 |
pk |
(8 oz) cream cheese; softened |
| 3 |
tb |
Butter |
| 1 |
|
Box 10X sugar (powdered sugar) |
| 1 |
ts |
Vanilla extract |
|
tb |
Milk |
INSTRUCTIONS
For the Chocolate: Combine and boil until thick the butter, chocolate and
boiling water. Stirring constantly. Set aside and allow to cool while you
mix the other ingredients. In a cup combine the buttermilk and baking soda,
set aside. Stir together flour, sugar and salt. Make a well in the center
and add chocolate. Mix well and then add the eggs. When the eggs are
blended completely then add the buttermilk. Add vanilla last. Grease and
flour pans - - you can use 2, 9" cake pans or one 9x12" pan. Bake in a 350F
oven 25-30 minutes for 9" pans or 40 minutes for the 9x12" pan. For the
Frosting: Cream butter and cream cheese until smooth. Gradually add
powdered sugar. Add vanilla. Add milk as needed to make the frosting
spreadable and smooth.
Recipe by: Homemade Good News (Vol 2 No 12) Posted to Bakery-Shoppe Digest
V1 #195 by Sean Coate <swcoate@peganet.com> on Aug 18, 1997
A Message from our Provider:
“Forgive your enemies – it messes with their heads!”