5 1/3 oz Bitter chocolate (bakery
-uses Guittard brand)
2/3 c Shortening
2 2/3 Eggs (this is right — comes
-from conversion of recipe)*
1 1/3 c Water
3/4 c Sour milk
1 1/3 ts Vanilla
3 c Flour
2 3/4 c Sugar
1 1/3 ts Baking soda
1 1/3 ts Salt
3/4 c Sugar
6 tb Evaporated milk
3 oz Chocolate, unsweetened
1 1/2 ts Butter
*Whether home cooks throw in that extra 1/3 egg is up to them, but baker
and Rio Grande store manager Janine Gwaltney believes it makes a
difference. “Too much egg and the cake falls in the center,” she says.
Grease a Bundt pan. Dust with fine bread crumbs and chill.
Preheat oven to 350 degrees. Melt the chocolate with the shortening.
Combine eggs, water, milk, and vanilla. Blend well. Mix flour, sugar,
soda, and salt thoroughly. (If you don’t, the flour will clump in the
batter.) Gradually add dry ingredients to liquid ingredients, blending on
low speed of mixer until just mixed, scraping bowl well. Pour into pan and
bake until done, 50-65 minutes. Cool in the pan 30 minutes. Turn out on a
cake rack and glaze with icing.
Icing: While cake is cooling, heat the sugar in the evaporated milk in the
top of a double boiler until the sugar is dissolved. (The mixture will not
feel grainy when rubbed between the fingers.) Melt butter and chocolate
together. Combine with chocolate mixture. You may add one to two tsp hot
water to the icing to enhance the sheen. Pour icing over the cake.
Texas French Bread bakery, Austin, TX