"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

All Hallows' Eve Cakes Recipe

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This recipe for All Hallows' Eve Cakes, by , is from The The Magical Circle School Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Kristin Griffin
Added: Friday, December 1, 2006


1/2 c. (120 ml) vegetable oil
4 oz. (112 gm) unsweetened baking chocolate
2 c. (400 gm) granulated sugar
4 large eggs
2 tsp. (10ml)vanilla extract
2 c. (280 gm)sifted cake flour
2 tsp. (8 gm) baking powder
1/2 tsp. (2 gm) salt
1 c. (228 gm) confectioners' sugar

In a large bowl, mix the vegetable oil, chocolate, and granulated sugar. Blend in the eggs, one at a time, stirring well after each addition. Mix in the vanilla. In a small bowl, mix the flour, baking powder, and salt. Stir the flour mixture into the oil mixture. Chill for at least 4 hours or overnight.

Preheat oven to 350F (175C). Spoon about 1 tbsp. of dough into a ball. Coat each ball in confectioners' sugar, rolling until covered. Place the balls about 2 in. (5cm) apart on a greased backing sheet. Bake for 10 to 12 minutes. The cakes should be soft and the edges should be firm. Do not overbake, they burn easily.

Makes about 3 dozen cakes.




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