| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Desserts |
8 |
Servings |
INGREDIENTS
| 1/2 |
c |
Butter; softened |
| 3/4 |
c |
Sugar |
| 3/4 |
c |
All-purpose flour |
| 3 |
tb |
Cocoa |
| 1/8 |
ts |
Salt |
| 3 |
|
Eggs |
| 1/2 |
ts |
Vanilla extract |
| 1/4 |
c |
Half and half cream |
|
|
Confectioners' sugar |
INSTRUCTIONS
Cream the butter in mixer bowl with electric mixer until light and fluffy.
Add the sugar and beat for about 5 minutes. Sift the flour, cocoa and salt
together, Beat in the flour mixture and eggs alternately, beginning and
ending with the flour mixture. Add the vanilla extract and cream and beat
in thoroughly. Turn into a very heavily buttered 1 to 1 1/2 - quart metal
mold or pyrex dish. Use 1 to 2 tablespoons butter to grease mold. Place a
double thickness of buttered waxed paper over top, then cover with a double
thickness of heavy-duty foil. Tie this tightly with heavy string. Trim
paper and foil, leaving only about 1 inch overhang. If mold has a lid,
place on top. Place rack in steamer and add boiling water just to bottom of
rack. Place the mold on the rack. Bring to a boil, then cover with lid.
Reduce heat to low and cook at a low boil for 2 hours, adding boiling water
occasionally to keep water level just below rack. Remove mold from steamer.
Let rest for about 2 minutes, then remove covers and unmold Dust generously
with confectioners' sugar. Serve plain, with whipped cream, a chocolate
sauce, or Brandy butter.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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