Yield: 8 servings
|½ cup||Butter; room temp.|
|2 teaspoons||Vanilla extract|
|2 ounces||Chocolate, unsweetened;|
|17 grams||Fat melted and cooled|
|2 cups||Cake flour|
|1½ teaspoon||Baking soda|
|1 cup||Water, cold|
Cream butter and slowly mix in sugar, beating until light and fluffy. Add eggs and vanilla, mixing well. Add chocolate and combine thoroughly.
Mix flour, baking soda and salt together, and add to butter mixture. Mix well, add cold water and beat until smooth.
Pour batter into 2 buttered and floured 8-inch cake pans and bake at 350 degrees 20-25 minutes or until toothpick inserted in center comes out clean. Cool in pans for 5 minutes, then turn out onto racks and let cool completely before frosting.
Nutritional values are for cake without frosting.
Source: Los Angeles Times Food Section, 9/14/95.
Submitted By KARL LEMBKE On 09-15-95