| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains |
|
Cakes, Tortes, Chocolate, Frostings |
10 |
Servings |
INGREDIENTS
| 1 |
lb |
Pound cake, ready made |
| 6 |
oz |
Semi sweet chocolate chips |
| 3 |
tb |
Water; boiling |
| 4 |
|
Egg yolks |
| 1/2 |
c |
Butter; softened |
| 1 |
ts |
Vanilla -OR- rum |
|
|
Nuts; chopped, any kind |
INSTRUCTIONS
PATTI - VDRJ67A
Prepare favorite pound cake in loaf shape, or thaw if
frozen. Slice cake into 4 even horizontal slices.
Place chocolate chips in blender. Whirl about 3
seconds until pieces are a coarse powder. Add boiling
water. Whirl until smooth. Blend in yolks. Add butter,
whirling until smooth, followed by either rum or
vanilla extract. Spread evenly between cake layers, on
sides and top. If icing is too thin, refrigerate a few
minutes until of spreading consistency. Decorate cake
with nuts. Refrigerate cake about 3 hours before
slicing to serve. Keep leftover cake covered in
refrigerator.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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