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    Drizzle Cake


    Source of Recipe


    From the kitchen of Joan Maynard Morris
    1/2 cup shortening
    1 1/2 cups sugar
    1 teaspoon vanilla extract
    2 eggs
    2 1/4 cups sifted cake flour
    2 1/2 teaspoons baking powder
    1 teaspoon salt
    1 cup and 2 tablespoons milk
    CHOCOLATE FUDGE DRIZZLE:
    2- 1 ounce squares Bakers chocolate
    3/4 cup heated milk
    2 cups sugar
    1 teaspoon light corn syrup
    2 tablespoons butter
    1 teaspoon vanilla extract


    Stir shortening to soften. Gradually add sugar. Cream together until light and fluffy. Add vanilla. Add eggs, one at a time, beating each into the mixture before adding the next. Sift flour, baking powder, and salt. Shift three times together. Add creamed mixture alternately with milk. Beat after adding a little at a time. Beat until smooth. Pour into a 13x9 greased pan. Bake in a preheated 375 degree oven for about 25-30 minutes. CHOCOLATE FUDGE DRIZZLE: Melt chocolate in heated milk. Add sugar and corn syrup. Cook slowly. Stir until sugar dissolves. Cook gently and stir frequently. Remove from heat when the mixture has cooked for about 3-5 minutes. Do not cook too long because you do not want the mixture to turn into fudge. Remove from heat and add butter. DO NOT stir until the mixture has cooled to room temperature. Add vanilla extract. Beat until the mixture firms up a bit. Once the cake has cooled, cut holes or cut slash marks all around the cake. Make sure the hole goes down to the bottom of the cake pan. Pour the chocolate mixture over the cake, making sure the chocolate drizzles down into the holes you have made in the cake.




 

 

 


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