Recipe#4070

Title: Chocolate 06

From: "Don McWhirter" mcwhirte@lcc.net 
 Newsgroups: rec.food.baking,rec.food.cooking 
 Subject: Chocolate Cake 
 Date: Mon, 25 Jan 99 16:16:10 GMT 
 Message-ID: <78i5cc$uea@atlas.lcc.net> 

2 oz unsweetened baking chocolate
 1/2 cup boiling water
 2 medium eggs, beaten well
 1 1/2 cup sugar
 dash salt
 1/2 cup butter, softened
 1 teaspoon vanilla
 3/4 cup buttermilk
 1 teaspoon baking soda
 1 1/2 cup all-purpose flour, sifted
 2 1/4 cup sugar
 1/2 cup water
 3 tablespoon light corn syrup
 3 medium egg whites, beaten stiff
 2 tablespoon powdered sugar
 2 oz unsweetened chocolate, melted
 Preheat oven to 375 degrees. Grease and flour a tube cake pan. Melt
 chocolate (can do in microwave on 50 percent power). Add boiling
 water and heat until well blended. Set aside to cool.Mix eggs,
 sugar, salt and butter. Add cooled chocolate mixture. Blend and
 add vanilla, buttermilk and soda.Add sifted flour. Pour into prepared
 pan. Bake about 45 minutes or until top springs back when touched.
 Cool 10 minutes, then remove from pan and continue cooling on wire
 rack. Frost cooled cake with Colonnade Icing.
 Colonnade Icing: Mix sugar, water and syrup. Cook to the soft-ball
 stage, 258 degrees on a candy thermometer. In a clean bowl with
 clean beaters, beat egg whites until stiff but not dry. Slowly pour
 in hot sugar mixture, beating thoroughly until icing is the
 consistency of cream. Add powdered sugar and beat again. Spread
 onto cake. Dribble melted chocolate over icing.