| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Cakes |
8 |
Servings |
INGREDIENTS
| 4 |
oz |
Chocolate,bitter |
| 1 |
c |
Water,hot |
| 2 |
|
Eggs |
| 2 |
c |
Sugar |
| 1 |
c |
Sour cream |
| 2 |
c |
Bread flour,sifted |
| 1 |
ts |
Baking soda |
| 1/2 |
ts |
Salt |
| 2 |
ts |
Vanilla |
| 2 |
c |
Sugar |
| 1/4 |
c |
Cocoa |
| 1 |
ts |
Corn syrup,white |
| 1/2 |
c |
Milk |
| 1/2 |
c |
Butter or margarine |
| 1 |
c |
Pecans,chopped |
| 1 |
ts |
Vanilla |
INSTRUCTIONS
CAKE
ICING
*** CAKE ***
1. Melt chocolate with hot water over low heat. Cream eggs and sugar
thoroughly. Add sour cream and mix. Add flour, soda and salt.
2. Combine chocolate mixture with egg mixture. Add vanilla.
3. Pour into 2 greased and floured 8" cake pans. Place in cold oven. Set
oven at 300 degrees and bake 30 to 35 minutes. Or cake may be baked 50 to
60 minutes in a 9x13" pan. Cool and ice.
*** ICING ***
Mix sugar and cocoa in saucepan. Add margarine, corn syrup and milk. Bring
to a boil; boil 2 minutes. Cool 5 minutes. Beat until thick enough to
spread. Add pecans and vanilla. Spread between layers and on top of cake.
Miscellaneous recipes from the collection of Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mo-misc.zip
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