Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| ½ cup | Butter |
| 1½ cup | Sugar |
| 1 teaspoon | Vanilla |
| 2 ounces | Unsweetened chocolate, melted |
| 2 | Eggs |
| 1¾ cup | Sifted |
| 2 teaspoons | Baking poswder |
| ½ teaspoon | Salt |
| ½ cup | Water |
| ¼ cup | Cold coffee |
| ¼ cup | Sabra |
| ½ cup | Chopped almonds |
| 3 ounces | Unsweetened chocolate |
| ¼ cup | Sabra (up to 1/3) |
| 1 teaspoon | Grated orange rind |
| ¼ cup | Butter |
| 1 pounds | Powdered sugar |
SABRA CHOCOLATE ICING
This came from a little flyer attached to a bottle of Sabra. I suppose one could substitute an Kahlua or creme de cacao for the Sabra.
Grease and flour 2 9 inch layer cake pans. Preheat oven to 350F.
Mix the water with the coffee and Sabra. Set aside. Mix the dry ingredients together and set aside. Cream together the butter, sugar and vanilla. Add the chocolate and beat in the eggs. Add the liquid to the egg mixture alternately with the flour mixture. Fold in the chopped almonds. Bake about 35 minutes. Cool. Fill and frost with Sabra Chocolate Icing.
SABRA CHOCOLATE ICING: Melt the chocolate with ¼ c. Sabra. Stir in the grated orange rind. Cool. Beat in the butter and the powdered sugar. Add Sabra if needed to obtain spreading consistency.
Variation: Substitute unsalted margarine for the butter for a parev cake.
This recipe supposedly serves 10-12. But with the chocoholics I hang out with, it doesn't go that far.
Posted to JEWISH-FOOD digest V96 #57 Date: Tue, 22 Oct 1996 14:04:58 -0700 (PDT) From: dkuttner@... (Donna Holberg Kuttner)