Little chocolate cake

Yield: 1 Servings

Measure 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

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

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