One Bowl Chocolate Cake
|Flour||2 Cup (32 tbs)|
|Sugar||1 Cup (16 tbs)|
|Baking soda||2 Teaspoon|
|Miracle whip dressing||1 Cup (16 tbs) (For Salad)|
|Cold water||1 Cup (16 tbs)|
|Whipped cream||1 Cup (16 tbs)|
|Chocolate curls||4 Tablespoon (For Garnish)|
Mix together all the ingredients in a mixing bowl, beating well.
Lightly grease two round 8-inch cake pans.
Pour the batter in the pan and bake at 350 degrees for thirty-five to forty minutes.
Place on wire rack to cool.
Meanwhile, prepare the icing by placing the sugar, milk and cocoa in a saucepan.
Bring to boil over high heat.
Reduce heat and simmer until the mixture coats a metal spoon.
Remove from heat.
Beat in the egg yolks, butter and vanilla, mixing well.
Place one layer of the cake on a serving platter and frost with the icing.
Set the second layer on top and frost top and sides.
Garnish with whipped cream and chocolate curls.
Note: You can also pour the batter into a 10x15-inch pan and bake as directed.
Remove from oven and while the cake is still hot turn out onto waxed paper and roll, jellyroll fashion, with the waxed paper.
Set aside until cool.
Spread softened coffee ice cream into the same size pan, cover and freeze.
When the cake is cool, unroll, discard the waxed paper, cover the cake with the ice cream.
Roll again, wrap and freeze for about four hours.
Place on a serving platter.
Spread the icing over the roll before serving.
Garnish as desired.