Chocolate Cake(Keik Sokolatas)
August 19, 2004 12:00 am
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The ingredients were listed by tea-cup measure and using the metric system, and we used the "Food Lover's Companion" to Americanize it. -- Kathleen Ganster
- Cake:
- 2 1/2 cups flour
- 1 cup butter
- 3/4 cup cocoa
- 2 cups sugar
- 6 eggs
- 1 teaspoon vanilla
- 1 cup milk
- Glaze:
- 1 cup icing sugar (confection- ers' sugar)
- 2 egg yolks
- 4 1/2 ounces bakers chocolate
- 2 teaspoons brandy
- 1 teaspoon milk
- 2 tablespoons fresh butter
Place the cake ingredients in a mixing bowl. Mix lightly and then beat with a mixer for 4 or 5 minutes. The batter should be frothy. Pour into buttered cake tin and bake in moderate oven for about 1 hour. (We used a bundt pan and baked in a 350-degree oven.)
When the cake has cooled, turn out onto a platter. Meantime, prepare the glaze. Melt the chocolate in the top of a double boiler. Add remaining ingredients and mix well. Pour glaze over the cake. (We decorated with black-eyed Susans.)
"Cyprus Cooking" recipes recorded by George Vyras
First Published August 19, 2004 12:00 am
