MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Chocolate San Andreas Cake
 Categories: Cakes, Desserts
      Yield: 6 servings
 
      8 oz Semi-Sweet Chocolate,
           -Coarsely Chopped (8
           -Squares)
      6 oz Unsweetened Chocolate,
           -Coarsely Chopped (6
           -Squares)
    3/4 c  Unsalted Butter Cut Up
      9 lg Eggs, At Room Temperature
  1 1/2 c  Sugar
      1 ts Vanilla Extract
      2 tb Unbleached All Purpose Flour
           Confectioners' Sugar
 
  Yield: 16 Servings
  
  NOTE:  This very dense chocolate cake is named after the famous
  California fault because it forms big cracks as it bakes and cools.
  
  Adjust the oven rack to the lower third of the oven.  Preheat the
  oven to 350 degrees F.  Butter and flour a 10-inch springform pan.
  
  Heat the chocolates and butter in a double boiler over simmering
  water, stirring frequently, until melted.  Remove from the heat and
  cool to room temperature, stirring occasionally. about 25 minutes.
  
  Beat the eggs in a large mixer bowl until frothy.  Gradually add the
  sugar and beat until mixture becomes thick and lemon-colored and
  ribbon forms when the beaters are lifted, about 10 minutes.  Add the
  vanilla. Gradually add the chocolate mixture and beat well.  Fold in
  the flour and pour the batter into the prepared pan.
  
  Bake 45 to 50 minutes, until the top of the cake begins to crack. Cool
  completely in the pan on a wire rack, then wrap and refrigerate
  overnight. Let stand at room temperature for 1 hour before serving.
  Remove the sides of the pan and place on a serving plate.  Sprinkle
  the top with confectioners' sugar.  For best results, cut the cake
  with a knife dipped in warm water, wiping off the knife between cuts.
  
  Each Serving Contains:
  
  CAL     PRO     FAT     CARB    SODIUM  CHOL ** 320 5 G 22 G 31 G 37
  Mg 143 Mg
  
  From The Ladies Home Journal April 1991
 
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    Source: geocities.com/heartland/prairie/4195/dessert

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