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ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 1/2 Tasse | butter |
| 1 1/2 Tasse | sugar |
| 1 Teelöffel | vanilla |
| 2 x ca. 30 g | Unsweetened chocolate, melted |
| 2 | eggs |
| 1 3/4 Tasse | Sifted |
| 2 Teelöffel | Baking poswder |
| 1/2 Teelöffel | salt |
| 1/2 Tasse | water |
| 1/4 Tasse | Cold coffee |
| 1/4 Tasse | Sabra |
| 1/2 Tasse | almonds chopped |
| 3 x ca. 30 g | chocolate unsweetened |
| 1/4 Tasse | Sabra (up to 1/3) |
| 1 Teelöffel | orange rind grated |
| 1/4 Tasse | butter |
| 1 x ca. 450 g | sugar powdered |
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This came from a little flyer attached to a bottle of Sabra. I suppose one could substitute an Kahlua or creme de cacao for the Sabra.
Grease and flour 2 9 inch layer cake pans. Preheat oven to 350F.
Mix the water with the coffee and Sabra. Set aside. Mix the dry ingredients together and set aside. Cream together the butter, sugar and vanilla. Add the chocolate and beat in the eggs. Add the liquid to the egg mixture alternately with the flour mixture. Fold in the chopped almonds. Bake about 35 minutes. Cool. Fill and frost with Sabra Chocolate Icing.
Sabra Chocolate Icing: Melt the chocolate with 1/4 c. Sabra. Stir in the grated orange rind. Cool. Beat in the butter and the powdered sugar. Add Sabra if needed to obtain spreading consistency.
This recipe supposedly serves 10-12. But with the chocoholics I hang out with, it doesn't go that far.
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