Little chocolate cake
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Squares; (1 oz each) unsweetened chocolate | |
| ½ | cup | Boiling water |
| 1 | cup | Sugar |
| ¼ | cup | Shortening |
| 1 | Egg | |
| ½ | teaspoon | Vanilla extract |
| 1 | cup | All-purpose flour |
| ½ | teaspoon | Baking soda |
| ½ | teaspoon | Salt |
| ¼ | cup | Sour milk; * see note |
| 1½ | cup | Sugar |
| ⅓ | cup | Milk |
| 2 | Squares (1 oz each) unsweetened chocolate; melted | |
| 2 | tablespoons | Shortening |
| 1 | tablespoon | Light corn syrup |
| ¼ | teaspoon | Salt |
| 2 | tablespoons | Butter |
| 1 | teaspoon | Vanilla extract |
Directions
FROSTING
In a mixing bowl, stir chocolate and water until blended. Cool. Add the sugar, shortening, egg and vanilla; mix well. Combine flour, baking soda and salt; gradually add to the chocolate mixture alternately with sour milk. Pour into a greased 8-in square baking pan. Bake at 350F for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool completely. For frosting, combine the first six ingredients in a saucepan; bring to a boil. Boil for 1-½ minutes; remove from the heat. Set pan into a larger pan of ice water. Beat for 1 minute. Add butter and vanilla. Beat 10 minutes longer or until frosting is desired spreading consistency. Frost cake.
YIELD: 4 servings
NOTES : To sour milk, place 1 tsp white vinegar in a measuring cup; add milk to equal ¼ cup. Recipe by: Paula Anderson (ToH Feb/Mar 97) Posted to EAT-L Digest by Sean Coate <swcoate@...> on Dec 16, 1997