Ingredients
- 1 1/2 cups sugar
- 1/4 cup sherry
- 1/4 cup water
- 4 Tablespoons cocoa
- 1/2 lb butter
- 4 eggs, separated
- 1 teaspoon vanilla essence
- 1 cup self-raising flour
Directions
Boil together sugar, sherry, water and cocoa. Add butter to mixture.
Allow mixture to cool.
Separately beat 4 egg yolks well and add to above mixture with
vanilla essence. Reserve 1/2 cup of this mixture for topping.
To remaining mixture, add flour and fold in beaten egg yolks. Bake
in greased pyrex dish 20-30 mins at 180 degrees C. Remove from
oven, poke cake in a few places and pour over topping. Decorate
Print this recipe
Submitted 6/13/05.
Source: my foles
Submitted By: Lee.M. Kaye
setters@internode.on.net
CHOCOLATE SHERRY CAKE