ARDIS PETERSON'S CHOCOLATE CAKE
Serves 10.
Adapted from the Dec. 28, 1977, edition of Taste.
• 2 c. packed brown sugar, divided
• 3 oz. unsweetened chocolate, chopped into small pieces
• 11/2 c. whole milk, divided
• 2 c. flour, plus extra for pans
• 1 tsp. baking soda
• 1/2 tsp. salt
• 1/2 c. (1 stick) butter, at room temperature, plus extra for pans
• 2 eggs
• 2 tsp. vanilla extract
Directions
Preheat oven to 350 degrees. Grease and flour bottom and sides of two (8-inch) round baking pans or 1 (9- by 13-inch) baking pan.
In a saucepan over medium heat, combine 1 cup brown sugar, chocolate and 1 cup milk and whisk until chocolate melts and ingredients come together. Remove from heat and cool.
In a medium bowl, whisk together flour, baking soda and salt and reserve. In bowl of an electric mixer on medium speed, beat butter until creamy, about 1 minute.
Add remaining 1 cup brown sugar and beat until light and fluffy, about 2 minutes. Add eggs, one at a time, beating well after each addition. Stir remaining 1/2 cup milk and vanilla extract into chocolate mixture. Reduce speed to low and add chocolate mixture and flour mixture in three parts, beginning and ending with chocolate mixture and mixing until just combined.
Pour batter into prepared pans and bake 40 to 45 minutes, until a toothpick inserted in center comes out clean. Remove from oven and cool completely before icing.
marilyn ause's chocolate frosting
Makes enough for one (8-inch) double-layer cake or one (9- by 13-inch) cake.
Adapted from the Dec. 28, 1977, issue of Taste.
• 12 large marshmallows
• 2 oz. unsweetened chocolate, chopped into small pieces
• 4 tbsp. butter
• 3 tbsp. milk or water
• 11/2 to 2 c. sifted powdered sugar
Directions
In a double boiler over gently simmering water, combine marshmallows, chocolate, butter and milk (or water). Whisk until ingredients come together.
Remove from heat and whisk in 11/2 cups powdered sugar, adding more, if necessary, to reach desired consistency.
