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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Chocolate Cake (Appenzil Switzerland) Recipe

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This recipe for Chocolate Cake (Appenzil Switzerland) is from 'Cooking the Books', one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3/4 to 1 cup Baker's semi-sweet chocolate chips
1/2 cup boiling water
1 cup butter (margarine)
2 cups sugar
4 egg yolks
1 Tsp. vanilla
2 1/2 cup flour
1 Tsp. soda
1/2 Tsp. salt
1 cup Buttermilk
4 egg whites (stiffly beaten)

Frosting:
3 square (3 oz) Baker's semi-sweet chocolate
3 Tbsp. butter
3 cups icing sugar
1/8 Tsp. salt
7 Tbsp. Milk (2% or homo works best)
1 Tsp. vanilla
Directions:
Directions:
Melt chocolate chips in boiling water and set aside to cool. Cream butter and sugar until light and fluffy. Add egg yolks and beat well. Add vanilla and melted chocolate. Mix until blended. Combine flour, soda and salt. Stir well to blend. Add alternately with buttermilk to chocolate mixture and beat well. Fold in egg whites. Pour batter into greased and floured pan. Bake @ 350ºF for 50-60 minutes in fully loaded tins or 40-50 minutes for layer pan. Cool before frosting.

Frosting:
Melt chocolate and butter over hot water (or microwave). Combine icing sugar, salt , milk and vanilla. Add melted chocolate and butter. Mix well. Let stand stirring occasionally until it thickens and can be spread on cake.
Personal Notes:
Personal Notes:
Tip: frosting is fairly runny. Set aside and allow time to thicken.

 

 

 

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