is is my y nephew's grandmother's

Preheat oven to 275 degrees. Use a 10" spring form pan. Grease pan, sprinkle with flour. Leave quite a bit of flour in the pan.

In the microwave: melt 1/2 lb. Butter 8 squares unsweetened (bitter) chocolate 2 cups hot tap water Whisk to mix well.

Cake Ingredients

4 cups sifted flour 3 teaspoons baking soda 4 cups sugar 1 cup sour cream 4 beaten eggs 2 teaspoons vanilla 4 teaspoons very strong coffee healthy pinch chili powder

Blend eggs and sugar. Add coffee and sour cream. Blend. Add vanilla. Add the dry ingredients.

Reheat the chocolate mix and add to above ingredients. It must be pretty hot when added.

Pour into pan. Put pan on a baking sheet as it may overflow. Cook at 275 for two (2) hours. Anything that spills is your treat to eat.

You can cut this recipe in half and bake in a 10 x 14 pan. If you use this method, bake at 350 for 35 minutes.

Frosting Note: ***Triple this recipe for the cake in the spring form pan.

1/2 cup sugar 1 heaping tablespoon flour Whisk to mix.

Add: 1 tablespoon butter 1 teaspoon vanilla pinch chili powder 1 teaspoon strong coffee 2 squares bitter chocolate 1 cup milk

Put all ingredients in bowl and microwave for 6 minutes or more. Remove and whisk. Return to microwave for 4 minutes. Remove and whisk again. Repeat until the mixture resembles chocolate pudding. Pour on cake while hot.

I would imagine you could cook this frosting on the stove top or in a double boiler. We are used to "nuking" it.

Grace Adams ************************************************** #2 Subject: My webpage and rice pilaf recipe

Hi! I would like to promote my home page "Cathryn Cooks For You" and to announce that I have added classified ads through the 'E-pages' Classifieds. The ads are free to individuals and are low-cost to businesses. The category is "Healthy Living" and include recipe exchanging. My Url is http://members. Aol. Com/cathcooks/index. Html

Here is my own recipe for the best ever rice pilaf. This recipe will make about 3 qts. Of cooked rice. This is in keeping with my practice of "once-a-month cooking". Of course you can reduce the it to fit your own menu.