|2||Squares (1 oz each) unsweetened chocolate|
|1⅓ cup||Granulated sugar|
|¾ teaspoon||Baing soda|
|⅔ cup||Vegetable shortening|
FROM: Shelley Rodgers (Jolly Rodgers:the Portuguese Pirate! (1:161/202))
Chocolate Frosting (recipe follows) Spray bottoms and sisdes of two 9-inch round plastic layer-cake or quiche dishes with vegetable cooking spray; line bottoms with waxed paper. Unwrap chocoalte and put it in a small bowl. Microwave on medium 3-5 minutes, stirring once after half the time.
Put remaining ingredients except 2 eggs in a large bowl. With elecric mixer at low speed, beat until blended. Increase speed to medium; add melted chocolate and beat 1 m inute. Add remaining 2 eggs; beat 1 minute longer.
Divide the batter evenly between lined cake dishes, filling no more than a scant half full. (Bake any extra batter as cupcakes.) Place cake dish in oven on inverted saucer. Microwave 1 layer at a time on medium 3 5 minutes until cake rises to within ¼-inch of top and some bubbles start to form around edges. Rotate dish a quarter turn; microwave 1-2 minutes longer.
Increase power to high; microwave 1-2 minutes more until cake is level with top of dish and bubbles appear all over surface. Rotate dish a quarter turn; microwave on high 2-3 minutes until pick inserted in center comes out clean. (Cake may rise slightly over edige of dish. This is OK. Top of cake will have moist spots; they will dry as cake stands.) Remove from oven. Let stand in cake dish directly on countertop 5 minutes until cake pulls away from sides of pan and top springs back when lightly touched in several places. top of cake may be sticky; sprinkle with chocolate cookie or graham-cracker crumbs. Run thin-bladed spatula around edges to loosen cake. Turn out onto rack to cool completely.
Meanwhile, micrwoave and cool second layer. Fill and frost with Chocolate Frosting (recipe follows).
Makes 10 servings.
~=>Chocolate Frosting 4 squares (1 oz each) unsweetened chocolate ½ cup milk ¼ cup butter/margarine 1 box (1 lb.) confectioners' sugar (3-½ cups)
Put chocolate, milk and butter in a 2-quart bowl. Microwave on medium 4 5 mienutes. Stir to blend well. Continue to cook on medium 1-2 minutes longer until mixture is thick. It will look grainy. Stir in confectioners' sugar. Let stand 3-5 minutes to cool. Beat with electric mixer 1-3 m inutes until smooth and of spreading consistency, adding a few drops of milk if necessary. Makes enough to fill and frost two 9 inch layers.
Taken from an article in Woman's Day magazine, 3/24/87.
Note: the above recipe was tested in a 650-watt oven. If yours has different wattage, you'll have to adjust the times accordingly. [ Microwave Baking & Desserts from Cy DeCosse, Inc. ] ** -=> this comes from the bottom of the files of Shelley Rodgers <=-