This is an especially moist and luscious
dark choc. cake flavored with bourbon and
coffee. It is made in a fancy pan and
served without icing.

5 oz unsweetened chocolate
2 cups sifted a/p flour
1 tsp baking soda
1/4 tsp salt
1/4 cup instant coffee or espresso
boiling water
cold water
1/2 cup bourbon
1/2 lb sweet butter
1 tsp vanilla
2 cups sugar
3 large eggs

preheat oven to 325 and adjust rack
1/3 up from bottom. You will need a 9 in
bundt Pan (smallest size called a mini bundt)
or any other fancy tub pan with a 10 cup
capacity. Butter the pan and dust with fine
dry bread crumbs. Shake out extra crumbs.

melt chocolate and cool slightly
Sift flour, baking soda and salt, set aside
disolve the coffee in a 2 cup measure
in a bit of boiling wter, add cold water
to make 1 1/2 cups. Add the bourbon

Cream butter, add vanilla and sugar
and beat well. Ad eegs, one at a time.
Add the chocolate and beat until smooth.

On low speed add the sifted dry
ingredients alternating with the liquid.

Be sure to beat until smooth after
each addition. It will be a thin mixture.

Pur into prepared pan and tap to make
sure top is even. If the mixture comes
almost to the top of the pan, don't worry
it won't run over and you will have a nice
high cake

Bake for 1 hour and 10 or 15 minutes, until
tester comes out clean.

Cool in pan about 15 minutes and refrigerate
in plastic wrap when completely cool.

TO SERVE:

Sprinkle the cake with a bit of bourbon
and sift powdered sugar over top.

This is wonderful served with a heaping
spoon of vanilla or bourbon whipped cream.

SOUR CREAM FUDGE CAKE
--------------------------------------------------
2 sq. unsweetened chocolate
2 c. flour
1 1/2 c. sugar
1 tsp. baking soda
1 tsp. salt
1/2 c. butter
1 c. sour cream
1 tsp. vanilla
2 eggs
1 c. chocolate chips
1/4 c. hot water

Heat oven to 350 degrees. Grease and flour 2 (8-inch) or 1 (9
x 13-inch) cake pan. In microwave or double boiler, melt
chocolate squares. In big bowl put flour, sugar, soda and
salt. Add butter and sour cream and beat 2 minutes with
electric mixer. Add eggs, vanilla, hot water and chocolate
chips and beat for 2 more minutes. Pour into pans and bake for
30 to 35 minutes for 9-inch pans and 35 to 40 minutes for 9 x
13-inch pan. Frost with Chocolate Cream Cheese Frosting.

Chocolate Cream Cheese Frosting:
1 (4 oz.) pkg. cream cheese
1 1/2 to 2 1/2 c. powdered
sugar
1/4 c. butter
1 tsp. vanilla
2 sq. unsweetened chocolate

Melt chocolate in double boiler or microwave and let
cool. Beat butter, cream cheese and vanilla together. Slowly
add powdered sugar and beat until somewhat smooth. Add choco-
late and beat until mixed.

MOIST CHOCOLATE CAKE

2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
2 teaspoons baking soda
3/4 cup unsweetened cocoa
2 cups sugar
1 cup vegetable oil
1 cup hot coffee
1 cup milk
2 eggs
1 teaspoon vanilla extract

FAVORITE ICING:
1 cup milk
5 Tablespoons all-purpose flour
1/2 cup butter, softened
1/2 cups shortening
1 cup sugar
1 teaspoon vanilla extract

Sift together dry ingredients in a mixing bowl. Add oil, coffee and milk; mix at medium sped for 2 minutes. Add eggs and vanilla; beat 2 more minutes. (Batter will be thin>) Pour into two greased and floured 9-in. x 1-1/2-in. cake pans (or two 8-in. cake pans and six muffin cups). Bake at 325† for 25-30 minutes. Cool cakes 15 minutes before removing from pans. Cool on wire racks. Meanwhile, for icing, combine the milk and flour in a saucepan; cook until thick. cover and refrigerate. In a mixing bowl, beat butter, shortening, sugar and vanilla until creamy. Add chilled milk/flour mixture and beat for 10 minutes. Frost cooled cake. Yield: 12 servings.