Chocolate orange drizzle cake

Yield: 8 Servings

Measure Ingredient
6 ounces Butter
6 ounces Caster sugar (granulated)
3 \N Eggs
6 ounces Self raising flour
2 tablespoons Cold milk
1 large Orange; finely grated rind of
2 ounces Sugar
1 \N Orange; strained juice of (the same one you just grated the rind of)
1 \N (4-oz) block cake chocolate
½ ounce Butter

ORANGE SYRUP

CHOCOLATE TOPPING

From: hz225wu@... (Micaela Pantke) Date: Thu, 12 Aug 93 09:26:18 +0200 From: mppd5@... (John Coley)

Line 7 inch cake tin with greaseproof paper. Cream together butter and sugar. Beat in the eggs one at a time. Fold in sifted flour and add milk with last tbls. of flour. Add grated orange rind. Bake at 350 deg.F for 1 hour or until well risen and golden brown. When nearly cool make slits across top of cake with sharp knife then drizzle the orange syrup across top so that it soaks into the cake. Spread choc. in whorls over top of cake. Allow to cool. EAT. Enjoy.

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