"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Mitchell's Amazing Chocolate Birthday Cake Recipe

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This recipe for Mitchell's Amazing Chocolate Birthday Cake, by , is from The Miami Country Day School Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Kristine Mosheim
Added: Monday, September 8, 2008


10 oz. Bittersweet Chocolate (chopped)
1 c. Unsalted Butter (cut into small pieces)
5 large Eggs
1 1/4 c. Sugar
5 T. All Purpose Flour
1 1/2 tsp. Baking Poweder

Preheat oven to 325 degrees.

In a double boiler stir chocolate and butter over medium/low heat until chocolate melts and mixture is smooth. Set mixture aside to cool slightly.

Beat eggs and sugar in a large mixing bowl until well blended. Sift flour and baking powder over eggs and fold in.

Gradually fold in melted chocolate. Transfer batter into a 10-inch non-stick springform pan.

Bake cake 20 minutes. Cover pan with aluminum foil and bake 30 minutes longer (or until center comes out with moist crumbs still attached). Cake will fall as it cools.

When cake is cooled, release cake from the springform pan and dust with powdered sugar. Serve cake with fresh raspberries and home made whipped cream.

Cake can be made 1 day ahead. Cover with plastic wrap and redust with powdered sugar before serving.




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