CHOCOLATE CAKE SQUARES WITH EGGNOG SAUCE
Yield: 15 servings
1 1/2 tsp Baking soda
1 cup Buttermilk or sour milk*
3/4 cup HERSHEY'S Cocoa
3/4 cup Boiling water
1/4 cup (1/2 stick) butter or margarine, softened
1/4 cup Shortening
2 cups Sugar
2 Eggs
1 tsp Vanilla extract
1/8 tsp Salt
1 3/4 cups All-purpose flour
Powdered sugar
EGGNOG SAUCE (recipe follows)
1 tbsp Cornstarch
2 tbsp Cold water
1 1/3 cups Milk
1/4 cup Sugar
3 Egg yolks, beaten
1/4 tsp Brandy extract
1/4 tsp Vanilla extract
Several dashes ground nutmeg
Procedures
1 Heat oven to 350°F. Grease and flour 13x9x2-inch baking pan.
2 Stir baking soda into buttermilk in medium bowl; set aside. Stir together cocoa and water until smooth; set aside.
3 Beat butter, shortening and sugar in large bowl until creamy. Add eggs, vanilla and salt; beat well. Add buttermilk mixture alternately with flour to butter mixture, beating until blended. Add cocoa mixture; blend thoroughly. Pour batter into prepared pan.
4 Bake 40 to 45 minutes or until wooden pick inserted in center comes out clean. Cool completely. Sprinkle powdered sugar over top. Serve with EGGNOG SAUCE. 12 to 15 servings.
5 EGGNOG SAUCE
6 Stir cornstarch and water in saucepan until smooth. Add milk, sugar and egg yolks. Beat with whisk until well blended.
7 Cook over medium heat, stirring constantly, until thickened. Remove from heat. Stir in extracts. Cool completely. Sprinkle nutmeg over top. About 1-3/4 cups sauce.
8 * To sour milk: Use 1 tablespoon white vinegar plus milk to equal 1 cup
Yield: 15 servings
1 1/2 tsp Baking soda
1 cup Buttermilk or sour milk*
3/4 cup HERSHEY'S Cocoa
3/4 cup Boiling water
1/4 cup (1/2 stick) butter or margarine, softened
1/4 cup Shortening
2 cups Sugar
2 Eggs
1 tsp Vanilla extract
1/8 tsp Salt
1 3/4 cups All-purpose flour
Powdered sugar
EGGNOG SAUCE (recipe follows)
1 tbsp Cornstarch
2 tbsp Cold water
1 1/3 cups Milk
1/4 cup Sugar
3 Egg yolks, beaten
1/4 tsp Brandy extract
1/4 tsp Vanilla extract
Several dashes ground nutmeg
Procedures
1 Heat oven to 350°F. Grease and flour 13x9x2-inch baking pan.
2 Stir baking soda into buttermilk in medium bowl; set aside. Stir together cocoa and water until smooth; set aside.
3 Beat butter, shortening and sugar in large bowl until creamy. Add eggs, vanilla and salt; beat well. Add buttermilk mixture alternately with flour to butter mixture, beating until blended. Add cocoa mixture; blend thoroughly. Pour batter into prepared pan.
4 Bake 40 to 45 minutes or until wooden pick inserted in center comes out clean. Cool completely. Sprinkle powdered sugar over top. Serve with EGGNOG SAUCE. 12 to 15 servings.
5 EGGNOG SAUCE
6 Stir cornstarch and water in saucepan until smooth. Add milk, sugar and egg yolks. Beat with whisk until well blended.
7 Cook over medium heat, stirring constantly, until thickened. Remove from heat. Stir in extracts. Cool completely. Sprinkle nutmeg over top. About 1-3/4 cups sauce.
8 * To sour milk: Use 1 tablespoon white vinegar plus milk to equal 1 cup
