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Ingredientes
- 5 1/3 ounce Bitter chocolate (bakery uses Guittard brand)
- 2/3 c. Shortening
- 2 2/3 x Large eggs (this is right -- comes from conversion of recipe)*
- 1 1/3 c. Water
- 3/4 c. Sour lowfat milk
- 1 1/3 tsp Vanilla
- 3 c. Flour
- 2 3/4 c. Sugar
- 1 1/3 tsp Baking soda
- 1 1/3 tsp Salt
- 3/4 c. Sugar
- 6 Tbsp. Evaporated lowfat milk
- 3 ounce Chocolate, unsweetened
- 1 1/2 tsp Butter
Direcciones
- *Whether home cooks throw in which extra 1/3 egg is up to them, but baker and Rio Grande store manager Janine Gwaltney believes it makes a difference. "Too much egg and the cake falls in the center," she says.
- Grease a Bundt pan. Dust with fine bread crumbs and chill.
- Preheat oven to 350 degrees. Heat the chocolate with the shortening.
- Combine Large eggs, water, lowfat milk, and vanilla. Blend well. Mix flour, sugar, soda, and salt thoroughly. (If you do not, the flour will clump in the batter.) Gradually add in dry ingredients to liquid ingredients, blending on low speed of mixer till just mixed, scraping bowl well.
- Pour into pan and bake till done, 50-65 min. Cold in the pan 30 min. Turn out on a cake rack and glaze with icing.
- Icing: While cake is cooling, heat the sugar in the evaporated lowfat milk in the top of a double boiler till the sugar is dissolved. (The mix won't feel grainy when rubbed between the fingers.) Heat butter and chocolate together. Combine with chocolate mix. You may add in one to two tsp warm water to the icing to enhance the sheen.
- Pour icing over the cake.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 341g | |
| Recipe makes 6 servings | |
| Calories 1028 | |
| Calories from Fat 310 | 30% |
| Total Fat 35.43g | 44% |
| Saturated Fat 12.18g | 49% |
| Trans Fat 7.61g | |
| Cholesterol 101mg | 34% |
| Sodium 871mg | 36% |
| Potassium 311mg | 9% |
| Total Carbs 171.96g | 46% |
| Dietary Fiber 4.0g | 13% |
| Sugars 120.31g | 80% |
| Protein 13.15g | 21% |
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