Tuesday, February 15, 2005

Dough's Risin'

Dough's Risin'


The best Chocolate Molton Cake ever from my sister in Washington

The Denver Chocolate Molton Cake

The secret to a very chocolately tasting cake is NOT to over bake.
Enjoy!!!

2 oz unsweetened chocolate
1/2 c unsalted butter, room temp.
1-1/3 cups white sugar
1 c flour
1-1/2 t baking powder
1/2 t salt
1/2 c milk
2 t vanilla
1/2 c packed dark brown sugar
3 rounded T unsweetened cocoa
1-1/2 c boiling water

Position rack in the middle of oven. Preheat to 350
degrees. Butter a 9-inch square pan.
Melt chocolate in double boiler. Let cool slightly.
Combine the butter and HALF the white sugar. Using an
electric mixer on high speed, beat until light and fluffy,
for 4 to 5 min. Sift flour, salt and baking powder on top
of butter mixture and then add the milk. Mix well with the
mixer on low speed. Add melted chocolate and a teap. of
vanilla. Spread mixture in prepared pan.
Stir together the rest of the white sugar, brown sugar and
cocoa. Sprinkle over the batter in the pan. Add the
remaining teaspoon of vanilla to the boiling water and pour
slowly over the batter so as not to disturb it too much.
Bake until the top is firm, about an hour. Let cool
slightly. (we didn't wait!!) Really good served with a
dollop of whipped cream or Dreyer's vanilla ice cream with
Andes mint pieces.
Serves 8

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