Title: Chocolate Ginger Squares - Cb
Categories: Dessert Chocolate Ginger Cake
Yield: 9 Servings

1 1/4	c	Flour
1/4	c	Cocoa powder
1/2	ts	Salt
2	ts	Baking soda
1/2	c	Light soft brown sugar
2		Eggs; separated
6	tb	Corn oil
6	tb	Milk
2	tb	Candied ginger; chopped finely
FROSTING
2	tb	Butter
1/4	c	Cocoa powder
3	tb	;hot water
2	c	Confectioners sugar
2	tb	Candied ginger; chopped finely

: Grease and line a 7-inch square cake pan. Sift together the flour, cocoa, salt, and baking soda into a bowl. Add the sugar. Blend the egg yolks, oil and milk. Pour into the center of the dry ingredients and beat well. Mix in the ginger. Beat the egg whites until stiff, then fold gently into the mixture.

: Turn the mixture into the prepared pan and bake in a medium oven, 350 F degrees, for about 45 minutes, or until well risen and firm. Remove from the oven, allow to cool in the pan for 5 minutes, then turn out on to a wire rack and leave to cool.

: To make the frosting, melt the butter in a pan. Blend the cocoa with the hot, not boiling, water, then pour into the confectioners sugar in a bowl. Add the butter and beat well to give a thick glossy frosting (use a little extra water if necessary). Add the ginger and beat well. Pour evenly over the top of the cake. Leave to set. Cut into squares to serve.

_Chocolate_ Jennie Reekie, 1984. Exeter Books. ISBN 0-671-31170-0. Typos by Jeff Pruett.

From: Jeff Pruett Date: 08-25-97 (20:25) The Pine Tree Bbs (222) Cooking(F)

previous

next