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Cinnamon Mornings and Chocolate Dreams
Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.
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Ingredients: 1 cup butter 1 1/2 cups sugar 4 eggs 1/2 teaspoon baking soda 1 cup buttermilk 2 1/2 cups all-purpose flour 1 1/2 cups semisweet chocolate mini-morsels, divided 2 (4-ounce) bars sweet baking chocolate, melted and cooled 1/3 cup chocolate syrup 2 teaspoons vanilla extract 4 ounces white chocolate chopped 2 tablespoons plus 2 teaspoons shortening, divided Instructions: Cream butter in a large mixing bowl; add sugar and beat well. Add eggs, one at a time; mix well. Dissolve soda in buttermilk and add to creamed mixture alternately with flour. Add 1 cup mini-morsels, melted chocolate, chocolate syrup, and vanilla, stirring until blended. Spoon batter into a heavily greased and floured 10-inch Bundt pan. Bake at 300 degrees for 1 hour and 25 to 35 minutes or until cake springs back when touched. Invert cake immediately onto a serving plate and let cool. Combine the chopped white chocolate and 2 tablespoons shortening in top of a double boiler or melt in microwave; stir until smooth. Cool and then drizzle white chocolate over the cake. Melt the remaining mini-morsels and 2 teaspoons shortening in double boiler or microwave and stir until smooth. Cool and then drizzle over white chocolate on cake. |
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