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5 oz Self-raising flour
1 oz Cocoa powder
3 Eggs; beaten
6 oz Butter
6 oz Soft brown sugar
2 oz Plain chocolate; melted
1 ts Vanilla essence
-CHOCOLATE FROSTING-
4 oz Plain chocolate; broken up
2 oz Butter
2 Egg yolks
4 oz Icing (confectioner’s)
-sugar; sifted; about
From: sharon@comlab.oxford.ac.uk (Sharon Curtis)
Date: Mon, 8 Nov 1993 18:02:36 GMT
Sift together the flour and the cocoa. Cream the butter with the sugar
until light and fluffy. Beat in the eggs one at a time, adding a tablespoon
of the flour mixture after each egg. Beat in the chocolate and vanilla
essence, then fold in the remaining flour mixture.
Pour into a greased and floured 20cm/8″ round deep cake tin. Bake in a
preheated moderate oven (180C/350F/GM4) for 1 to 1 1/4 hours or until a
skewer inserted into the centre of the cake comes out clean. Cool the cake
in the pan for 10 minutes, then turn it out onto a wire rack to cool
completely.
Cut the cake into two layers, then sandwich together with some of the
frosting and use the rest to cover the top and sides.
CHOCOLATE FROSTING Melt the chocolate gently with the butter. Remove from
the heat and beat in the egg yolks and enough sugar to give a thick, smooth
spreading consistency. Cool slightly before using.
REC.FOOD.RECIPES ARCHIVES
/CAKES
From rec.food.cooking archives. Downloaded from Glen’s MM Recipe Archive,
Yields
12 Servings
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