1 c Sourdough starter
2 c All-purpose flour
1 1/2 ts Baking soda
1 ts Ground cinnamon
1/2 ts Salt
1/2 c Butter
1 1/4 c Sugar
1 ts Vanilla
2 Eggs
3 Squares (1-oz) unsweetened
-chocolate; melted and
-cooled
1 c Milk
-COCOA CREAM CHEESE FILLING-
1 c Sifted powdered
-(confectioner’s; icing)
-sugar
1 pk (3-oz) cream cheese
1/4 ts Vanilla
Milk
2 tb Unsweetened cocoa powder
1/2 c Sifted powdered sugar
-SWEET CHOCOLATE GLAZE-
3/4 c Sugar
2 tb Cornstarch
1 c Water
2 Squares (1-oz) German sweet
-chocolate; cut up
1 1/2 ts Vanilla
From: arielle@taronga.com (Stephanie da Silva)
Date: Tue, 3 Aug 93 15:24:25 CDT
Bring sourdough starter to room temperature. Grease and flour two 9 x
1-1/2-inch round cake pans; set aside. Stir together the flour, baking
soda, cinnamon, and salt. In a large bowl beat the butter with an electric
mixer on medium speed for 30 seconds. Add sugar and vanilla; beat till
fluffy. Add eggs, one at a time, beating 1 mintue after each addition. Beat
in the melted chocolate.
Combine the sourdough starter and milk. Add dry ingredients and milk
mixture alternately to beaten mixture beating till well combined. Turn the
batter into prepared pans. Bake in a 350F oven about 30 minutes or till
done. Cool 10 minutes on wire racks. Remove from pans; cool thoroughly on
wire racks. Fill with Cocoa Cream Cheese Filling and glaze cake with Sweet
Chocolate Glaze. Drizzle a design atop with reserved cream cheese icing and
top with white chocolate leaves. Makes 12 servings.
Cocoa Cream Cheese Filling: In a small mixwer bowl beat together the 1 cup
powdered sugar and cream cheese till fluffy. Beat in the vanilla. If
necessary, beat in enough milk (about 2 teaspoons) to make of pouring
consistency. Reserve 1/4 cup of the mixture and set aside to decorate the
top of the cake. Stir the cooa powder into the remaining mixture in the
bowl. Add the 1/3 cup powdered sugar and beat till smooth. Use the cocoa
mixture to spread between cake layers. Makes 2/3 cup filling; 1/4 cup
icing.
Sweet Chocolate Glaze: In a small saucepan combine the sugar, cornstarch
and dash salt. Stir in water and chocolate. Cook; stir till chocolate is
melted and mixture is thickened. Cook; stir 2 minutes more. Remove from
heat; stir in vanilla.
Cover surface with clear plastic wrap or waxed paper. Let stand 10 to 15
minutes or till slightly cooled and of spreading consistency. Spread glaze
over top and sides of cake. Chill cake till set. Makes 1-1/2 cups glaze.
REC.FOOD.RECIPES ARCHIVES
/CAKES
From rec.food.cooking archives. Downloaded from Glen’s MM Recipe Archive,
Yields
12 Servings