*Whether home cooks throw in that redundant 1/3 egg is up to them, but baker
and Rio Grande store manager Janine Gwaltney believes it makes a
dispute. "Too much egg and the cake falls in the centre," she says.

Grease a Bundt pan. Dust with fine bread crumbs and shiver.

Preheat oven to 350 degrees. Melt the chocolate with the shortening.

Combine egg, h2o, milk, and vanilla. Blend wellspring. Mix flour, dough,
tonic, and salt good. (If you don't, the flour will clump in the
hitter.) Gradually add dry ingredients to liquid ingredients, blending on
low speed of mixer until just motley, scraping bowl wellspring. Pour into pan and
bake until through, 50-65 transactions. Cool in the pan 30 transactions. Turn out on a
cake rack and glaze with ice.

Ice: While cake is cooling, heat the sugar in the evaporated milk in the
top of a double boiler until the sugar is dissolved. (The mixture will not
feel grainy when rubbed between the fingers.) Melt butter and chocolate
unitedly. Combine with chocolate assortment. You may add one to two tsp hot
water to the icing to enhance the shininess. Pour icing over the bar.