Title: THE RECIPE FILE
 
 
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Desserts:
Chocolate Brownie Cake

from Atlanta Cooknotes


INGREDIENTS:
Cake:
1 cup softened butter or margarine
2 cups sugar
1/2 cup cocoa
6 eggs, separated
1 cup sifted cake flour
2 cups chopped nuts
1 Tablespoon vanilla extract

Coffee Icing:
1/2 cup softened butter or margarine
1 (16-ounce) box confectioners' sugar
1/2 cup cold coffee
1/2 to 1 cup cocoa, to taste
1 Tablespoon vanilla extract
1/8 teaspoon salt

TO PREPARE:

Preheat oven to 350 degrees.  With an electric mixer, cream butter and add sugar and cocoa; mix well.  Stir in egg yolks, blending well.  Beat egg whites until stiff; set aside.  By hand, fold sifted flour, nuts, vanilla extract, and egg whites into creamed mixture.  Pour batter into a lightly greased 9 x 13-inch pan; bake for 35 minutes.  When done, cake should be moist in the center like brownies.  Cool and spread with coffee icing.  To make icing, cream butter until lightly whipped.  Gradually add confectioners' sugar, coffee, and cocoa.  The amount of cocoa used depends upon preferred tasted.  Add vanilla extract and salt, blending thoroughly.  Spread over cake.

SERVINGS:  16 to 18



Copyright 1982 The Junior League of Atlanta, Inc.  All rights reserved.

Visit The Junior League of Atlanta web site (http://www.jlatlanta.org/cookbook.htm) to purchase copies of Atlanta Cooknotes and other fine cookbooks, or call (404) 233-4767.

The Junior League of Atlanta, Inc. is an organization of women committed to promoting voluntarism, developing the potential of women and to improving the community through the effective action and leadership of trained volunteers.  Its purpose is exclusively educational and charitable.  All proceeds from League fundraising efforts, including from the sale of Atlanta Cooknotes, are returned to the community.
 

   

 
 

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