Recipe - Chocolate Velvet Cake (1 8-Inch Layer)

CAKE
1 pack (4 oz) baker's german sweet
chocolate, broken into
pieces
6 teaspoon Butter or margarine
3 teaspoon All purpose flour
3 Eggs; separated
4 teaspoon Sugar

GLAZE
1 pack (4 oz) german chocolate (in
pieces)
3 teaspoon Water
3 teaspoon Butter

CAKE: Melt chocolate and butter over low heat, stirring constantly until
smooth. Remove from heat, stir in flour, blend in egg yolks, one at a time.

Beat egg whites until foamy and add sugar. Continue beating until soft
peaks form. Gently fold in chocolate mixture. Blend thoroughly.

Pour into greased and floured 8inch cake pan. Bake at 350 F. for 20
minutes. Cool in pan 10 minutes.

Finish cooling upside down on rack. Spread top and sides with chocolate
glaze. Garnish with nuts or serve with whipped cream

GLAZE: Melt chocolate and water over low heat, stirring constantly. Remove
from heat and stir in butter. Cool to thicken if necessary.

*MC formatted by Martha Hicks & Buster*

Recipe by: From the recipe files of Martha Hicks

Posted to MCRecipe Digest V1 #880 by "Nitro_II "
Nitro_II@classic.msn.com on Nov 2, 97