Page 54 - By His Hands We Shall Be Fed Test 2

Cakes & Pies

CHOCOLATE CHIP TORTE

Sandra Foster/Cheryl Dyar

2/3 C. butter (1 stick plus 3 T.) 4 eggs, beaten

12 oz. chocolate chips (2 C .) 1 tsp. vanilla

1 1/2 C. sugar 1/4 C. walnuts

1 1/2 C. self-rising flour

Preheat oven to 350°. Line jelly-roll pan with wax paper. Grease paper with

shortening. Heat butter and 1 cup of chocolate chips. Remove from heat. Mix rest of

ingredients together, except the remaining cup of chocolate chips. Mix batter and melted

chocolate together. Spread batter into prepared pan. Bake for 25 minutes. Cool 10 minutes in

pan. Turn our onto small towel to cool completely. Remove wax paper when it is still warm.

Cut, when cool, into 4 pieces 10x3-3/4”.

Frosting:
2 C. chilled whipping cream 1 tsp. vanilla

1/4 C. powdered sugar 2/3 C. chocolate chips

Whip cream until stiff. Add sugar, vanilla and chocolate chips. Put a thin layer of

Frosting between the layers of the torte, then frost top and sides of torte until completely

covered.

MISSISSIPPI MUD CAKE

Cheryl Simpson

2 sticks butter 1 1/2 C. pecans

4 eggs 4 eggs

1/3 C. cocoa 2/3 C. chocolate chips

Combine all ingredients and bake at 350° for 30 minutes. When cool put large jar

marshmallow creme on top.

Icing:
1/3 C. cocoa 1/3 C. margarine

1 tsp. vanilla 1 bx. powdered sugar

1/2 C. milk

Mix well and ice cake.