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From Dorothy McNett's Recipe Book at www.dorothymcnett.com. Serve this cake with coffee and a dollop of whipped cream or vanilla ice cream. A touch of port wine on top of the ice cream would be great.
1/2 bottle Zinfandel
In a heavy bottomed saucepan, bring the wine to a boil, reduce to a low simmer and reduce it to measure 1 cup. Whisk in the cocoa powder and set aside to cool. Preheat oven to 350 degrees. Lightly butter a 9 inch square cake pan and set aside. Cream the softened butter and sugar together until light and fluffy, adding the eggs and vanilla and beating well. In another bowl, whisk together the dry ingredients to blend thoroughly. Turn the beater down to low speed and blend in the cooled cocoa mixture alternately with the flour mixture. Blend well. Pour into the prepared pan to about 3/4 full. Bake 25-30 minutes or until top springs back when touched lightly and the cake is pulling away from the sides of the pan. Cool.
Recipe created 2005-10-18.