Recipe - Vermont Cottage Cheese Salad

CAKE BATTER
2 One half cup Cake flour
1 teaspoon Baking soda
One half teaspoon Salt
1 Stick unsalted butter;
softened
2 One half cup Dark brown sugar
4 ounce Unsweetened chocolate;
melted and cooled 3
Larg ge eggs
One half cup Sour cream
2 teaspoon Vanilla extract
1 cup Boiling water

OLD FASHIONED BOILED FROSTIN
3 Egg whites
1 cup Sugar
1/3 cup Light corn syrup
1 pn Salt

Preheat oven to 350 degrees. Butter a 10inch springform pan and line the
bottom with a disk of parchment or wax paper.

Mix flour, baking soda and salt, sift once and set aside. With an electric
mixer set at medium speed, beat butter until soft and light. Add sugar and
continue beating until very light, about 5 minutes. Beat in chocolate, then
eggs, one at a time, continuing to beat until light and smooth.

Beat in half the sour cream, then half the flour mixture, scraping bowl and
beater(s). Repeat with remaining sour cream and flour mixture, scraping
again. Combine vanilla and boiling water and gently beat into batter. Pour
batter into prepared pan and bake for about 45 minutes, until firm and well
risen. Cool in pan on rack for 5 minutes, then unmold and cool on a rack.

For the frosting, combine all ingredients in bowl of mixer. Whisk to
combine and place over a pan of simmering water, gently whisking until
mixture is hot and sugar is dissolved. Whip on medium speed until cooled,
but not dry.

To finish, cover top of cake with frosting, swirling it from the center
outward. To serve, cut the cake with a moist knife, wiping the blade with a
wet cloth between each slice.

Notes: Recipe courtesy of Copeland Marks

Recipe by: Cooking Live Show #CL9080

Posted to MCRecipe Digest by "Angele and Jon Freeman"
jfreeman@comteck.com on Apr 4, 1998