Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| ½ cup | Butter -- softened |
| 6 tablespoons | Margarine -- softened |
| 1½ cup | Sugar |
| 2 larges | Eggs |
| 1⅔ cup | Flour |
| ½ teaspoon | Baking soda |
| 1½ teaspoon | Ground cinnamon |
| ¼ teaspoon | Ground nutmeg |
| ½ cup | Buttermilk |
| 1 cup | Raisins |
| ½ cup | Currants |
| Creamy Chocolate Frosting: | |
| ¼ cup | Butter or margarine |
| 2 ounces | Unsweetened chocolate |
| Squares | |
| 2 cups | Powdered sugar -- sifted |
| ⅓ cup | Evaporated milk |
| 1 pinch | Salt |
| ¼ teaspoon | Vanilla extract |
| Chocolate leaves for garnish | |
| Optional |
Cream butter & margarine; gradually add sugar, beating well. Add eggs, one at a time, beating well after each addition. Combine flour, soda, cinnamon & nutmeg. Add flour mixture to creamed mixture alternately with buttermilk, beginning & ending with flour mixture. Stir in raisins & currants. Pour batter into 2 greased & floured 1 pound coffee cans, reserving 3 tbsp batter. Bake at 300 degrees for 1 hr & 10 min. or until a toothpick inserted in the center comes out clean. Cool in cans 10 minutes; remove from cans & cool completely on a wire rack. Place 1 tbsp of reserved batter into each of 3 greased & floured miniature muffin pans. Bake at 300 degrees for 20 min. Cool in pans 10 min.; remove from pan & cool completely on a rack. Spread frosting on 1 end of each large cake. Place frosted ends together, forming one log. Spread remaining frosting, reserving ½ cup, over cake. Place miniature cakes on cake logs at intervals to represent knots; spread with reserved frosting. Score frosting with fork tines to resemble bark. Garnish with chocolate leaves, if desired. Yield: one 8 inch log cake To prepare frosting: Melt butter or margarine & chocolate in top of a double boiler. Add sugar, milk & salt; beat until smooth. Stir in vanilla. Yield: 1½ cups
Recipe By : moffats@...
From: Dscollin@... Date: Sun, 19 Feb 1995 22:04:25 -0500 File