Ingredients
- 9 pans
- 4 eggs
- 2 tia maria over layer
- 115 c melt chocolate
- 3 c sugar
- 1 7/8 c milk
- 1 1/2 c sugar gradually
- 2 c sifted cake flour
- 4 oz unsweetened chocolate
- 1/2 c butter
- 4 tbsp butter
- 2 oz bitter chocolate melt butter in
- 1/4 c tia maria
- 2 ts baking powder
- 1 ts vanilla
- 1 ds salt
from heat and beat icing until thick enough to spread. If icing hardens before cake is frosted, soften with a little hot water.
