Title: Cold Water Chocolate Cake
Categories: Dessert Cake
Yield: 8 Servings
| 1/2 | c | Butter; room temp. |
| 1 1/2 | c | Sugar |
| 2 | | Eggs |
| 2 | ts | Vanilla extract |
| 2 | oz | Chocolate, unsweetened; melted and cooled |
| 2 | c | Cake flour |
| 1 1/2 | ts | Baking soda |
| 1/2 | ts | Salt |
| 1 | c | Water, cold |
| PER SERVING |
| 401 | x | Calories |
| 282 | mg | Sodium |
| 84 | mg | Cholesterol |
| 17 | g | Fat |
| 61 | g | Carbohydrates |
| 5 | g | Protein |
| 1/4 | g | Fiber |
Cream butter and slowly mix in sugar, beating until light and fluffy.
Add eggs and vanilla, mixing well. Add chocolate and combine thoroughly.
Mix flour, baking soda and salt together, and add to butter mixture. Mix
well, add cold water and beat until smooth.
Pour batter into 2 buttered and floured 8-inch cake pans and bake at 350
degrees 20-25 minutes or until toothpick inserted in center comes out
clean. Cool in pans for 5 minutes, then turn out onto racks and let cool
completely before frosting.
Nutritional values are for cake without frosting.
Source: Los Angeles Times Food Section, 9/14/95.