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Holiday Chocolate Cake (Xmas)

Author/Submitted by:
Servings: 8
Categories: Cakes / Chocolate / Christmas / Desserts

1/2  c  Butter
1  c  Sugar
4    Eggs
16  oz  Can Hershey's chocolate
    Syrup (1 1/2 c)
1  tb  Almond extract
1  c  Flour

GLAZE: 1/3 c seedless raspberry jam FRESTING: 1/4 c heavy cream 4 oz semisweet chocolate 1/2 t instant coffee powder GARNISH: 1/4 c sliced almonds, toasted Preheat oven to 350F. Line the bottom of an 8-9 inch round pan with waxed paper. Grease sides of pan. Cream butter and sugar. Beat in eggs, the remaining cake ingredients. Pour into prepared pan and bake 40-45 minutes or until center of cake is high, firm, and no longer looks sticky. Cool on cake rack, although total cooling isn't necessary. It always seems to come out the same. Remove cake from pan and onto cake rack. Place rack on sheet of waxed paper. In small pan, heat jam to boiling over medium heat. Lower heat and cook 2 minutes. Pour jam over cake, spreading to coat top. In small pan cook frosting ingredients over low heat, stirring constantly. When chocolate is melted and frosting is smooth pour over cake, spreading over top and sides. By carefully lifting cake off of rack with fingers, place cake onto serving plate. Coat sides with almonds if desired. Let frosting set. Serve small slices topped with freshly whipped and lightly sweetened cream. From: Christmas Memories Cookbook Mystic Seaport Members Mystic Seaport Museum Stores, Inc., 1985 Entered by: Lawrence Kellie Thu 10-17-1996 at 18:38:01 CAKE: From: Lawrence Kellie Date: 11-11-96 (06:30) Winquest Pc (342) Home_cooki

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