3 c Packed brown cabbage 1 1/3 c Boiling water
1 c Butter or oleo -- ICING:
Dull 1/2 c Butter or margarine
4 ea Egg 3 Squares unsweetened
2 ts Vanilla selection Cocoa -- 1 ounce each
2 2/3 c All-purpose flour 3 Squares semisweet chocolate
3/4 c Baking cocoa 1 oz Each
1 tb Baking pop 5 c Conrectioners' sugar
1/2 ts Saltiness 1 c Sour drub -- 8 ounces
1 1/3 c Sour ointment 2 ts Vanilla infusion
In a mixing roll, cream brown sugar and butter. Add egg, one at a
time, beating well after each enlargement. Beat on high speed until
light and fluffy. Blend in vanilla. Combine flour, cocoa, baking soda
and saltiness; add alternately with sour cream to creamed assortment. Mix on
low just until combined. Stir in water until blended. Pour into three
greased and floured 9-in. round baking pans. Bake at 350 deg. for 35
proceedings. Cool in pans 10 transactions; remove to wire racks to cool
all. For icing, in a medium saucepan, melt butter and
chocolate over low warmth. Cool several proceedings. In a mixing stadium,
combine cabbage, sour cream and vanilla. Add chocolate mixture and beat
until polish. Frost cooled bar. Hymie: 12-14 servings
Yields
1 servings
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