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Ingredients: 4 Ounce(s) Baking chocolate; 2 ts Vanilla extract; 1/2 Cup(s) Water; boiling 1 ts Baking soda; 1/2 Cup(s) Butter; 1/2 ts Salt; 1/2 Cup(s) Granulated sugar replacement 1 c Buttermilk; 3 Tablespoon(s) Granulated fructose 4 Egg whites; stiffly beaten 4 Eggs yolks; Directions: Melt chocolate to boiling water. Cool. Cream butter, sugar replacement and fructose until fluffy. Add egg yolks, one at a time, beating well after each addition. Blend in vanilla and chocolate water. Sift flour with baking soda and salt, add alternately with buttermilk to chocolate mixture, beating well after each addition until smooth. Fold in beaten egg whites. Grease three 3 9" baking pans; line them with paper, grease again, and lightly flour pans; pour batter into the three pans. Bake at 350 degrees for 25 to 30 minutes or until cakes test done. Remove from pans onto racks, remove paper lining. Cool. Comments: Food Exchange per serving: 1/2 BREAD EXCHANGE + 1/2 FAT EXCHANGE; CAL: 50;
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Add flour, sugar and salt and grind to powder. Add butter and cut in until mixture resembles coarse meal. Mix egg yolk, minced orange peel and almond and Chocolate glaze #6 Combine chocolate pieces and butter in small saucepan. Stir over medium heat until melted and blended. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d on 4/8/98 All about chocolate #1 UNSWEETENED CHOCOLATE: The basic chocolate from which all other porducts are made. It is molded into 1-ounce blocks and sold in 8-ounce packages. It may also be sold melted and packaged in envelopes. SEMISWEET CHOCOLATE: Unsweetened chocolate wit