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All-Chocolate Blackout Cake Pt 2

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  • See part 1


Serves 8 to 10
Note: Please note that these ingredients make a very runny filling that pleased the 12 devout Ebingerists who taste-tested different versions of this cake. Those who desire a less syrupy consistency can stir in an additional 1 to 2 tablespoons cornstarch.
Recipe is from _New York Cookbook_ by Molly O'Neill.
Posted to EAT-L Digest by Felicia Pickering <MNHAN063@SIVM.SI.EDU> on Jan 5, 1998