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    Aunt Amy's Chocolate Cake


    Source of Recipe


    Internet

    List of Ingredients




    For the cake:

    2-3 (1 oz.) squares baking chocolate (unsweetened)
    1/2 cup water
    1/2 cup butter
    1 1/2 cups sugar
    1 tsp. vanilla
    2 cups sifted cake four
    1 tsp. baking soda
    1 tsp. baking powder
    3 eggs
    1 cup sour cream

    Chocolate Frosting:

    1-2 (1 oz.) squares chocolate
    1/4 cup butter
    1 tsp. vanilla
    confectioner's sugar (about 3 cups)
    cream or evaporated milk
    8 or 9 crushed Andes mints, or 1 Heath bar, crushed[optional]

    Recipe



    For the cake:

    Preheat over to 350 degrees F. Grease and flour two layer pans (8 or 9-inch), or line each with waxed paper.

    Sift cake flour a second time with the soda and powder. Set aside.

    Melt chocolate in water over low heat, or, better yet, in a double boiler (I use a small pan over a larger pan with a finger of water in it... I don't have a double boiler).

    Cream butter and sugar. Add flour mixture. Add eggs, sour cream, and vanilla. Beat two minutes. Add chocolate mixture. Beat two more minutes.

    Bake for 30-35 minutes. Cool on racks. Remove wax paper, if used, when partly cool, and frost when entirely cool.

    For the frosting:

    Carefully melt chocolate and butter in a double boiler. Add vanilla and 1-2 tbsp. cream or milk. Add icing sugar gradually. Keep adding sugar and milk (the latter in VERY small amounts) until you get the right amount and consistency of frosting.

    Assembly:

    Frost the cake when it is cool. Add the candies to the top of the cake after it has been frosted, if you like.

    If you go with a plain chocolate or white frosting, you can use your favorite spreadable jam for between the layers. I like apricot or raspberry.


 

 

 


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