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Frosted Chocolate Strips

(see also Rum Frosting)

2 cups sifted cake flour
1 tsp. baking powder
1/2 tsp. salt
2 squares unsweetened chocolate
1/2 cup shortening
1 cup sugar
2 eggs
2 tablespoon whole milk
1 tsp. vanilla
1/4 cup shaved semi-sweet chocolate

Preheat oven to 325 deg. F. Sift then measure flour; resift with baking powder and salt. Melt chocolate. Cool slightly. Cream shortening and sugar until well blended. Add eggs, one at a time, beating well between each addition. Stir in chocolate. Add dry ingredients alternately with milk and vanilla. Spread batter evenly into three waxed paper lined, greased 9x9x2-inch pans. Bake 10 to 12 minutes. Turn out on wire cake racks; peel off paper. When completely cool, spread frosting between layers and on top of cake. Sprinkle with shaved chocolate. Cut into 4 lengthwise strips. Cut each strip crosswise into eight strips.





STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.