August 18th newsletter
This is recipe is for Sandra in Oregon. Very good and rich.

Chocolate Cake

2 cups flour
2 cups sugar
3/4 cup Hershey?s Cocoa
2 teaspoons baking soda
2 large eggs
1 teaspoon salt
1 cup buttermilk
1 cup Canola Oil
1 ? teaspoons vanilla extract
1 cup boiling water

Preheat oven to 300 degrees. (This is a slow bake chocolate cake recipe). Lightly grease and flour 9 in X 13 in baking dish. Place all the ingredients on the left into a mixing bowl. Mix at medium or medium high speed until all ingredients are blended and smooth. Pour into greased and floured baking dish or pan. Bake for one (1) hour.

Test by sticking with a knife in the middle of the cake. Comes out clean, it?s done! DO NOT OVER COOK. Allow to cool.

Ganache (Icing)
16 OZ good quality semisweet chocolate chopped (I use chocolate chips)
1 1/3 cups heavy whipping cream
? cup butter
Melt chocolate in medium saucepan over low heat.

Heat cream and butter together in a large saucepan until it boils. Pour cream over chocolate and beat with wire whisk until smooth.

Cool 20 minutes.

Line 9? springform pan with waxed paper. Cut cooled cake into cubes (use about ? of the cake). Use rest of cake for something else. Place cake cubes in large mixer bowl. Pour 1 1/3 cups ganache over the cake cubes and mix on low speed with an electric mixer until texture is like thick fudge. Spread evenly in prepared pan, smoothing top. Freeze for one hour. Unmold cake, place on serving plate. Remove waxed paper and coat cake on the top and sides with remaining chocolate ganache. Store in refrigerator. 16-20 servings.

Erma Jacksonville, FL

http://www.nancyskitchen.com