Syrup:3 (1-ounce) squares unsweetened chocolate 1 cup water 1 1/3 cups granulated sugar 1/2 cup butter 2 teaspoons vanilla extract Cake: 11 tablespoons butter or margarine, softened 1 1/3 cups granulated sugar 2 large eggs 1 cup milk 1 teaspoon vanilla extract 2 cups all-purpose flour 1/2 cup unsweetened cocoa powder, sifted if lumpy 2 teaspoons baking powder 1/4 teaspoon salt
Preheat oven to 350°F (175°C).Grease and flour a 9-inch deep dish baking pan.
To make syrup, heat chocolate and waterin a medium saucepan over medium heat, stirring occasionally,until chocolate melts. Stir in sugar. Bring to boil, stirringoccasionally. Remove from heat, and add butter. Stir occasionallyuntil butter melts. Add vanilla; set aside.
To make cake, in a large bowl, cream butteror margarine with sugar until sugar is fully incorporated. Beatin eggs. Beat in milk and vanilla.
In another bowl, stir flour, cocoa, bakingpowder and salt. Add to creamed mixture, stirring until dry ingredientsare incorporated.
Spread batter evenly in the prepared pan.Pour syrup evenly over batter. A little batter may rise overthe top as the cake bakes, so place the pan on a baking sheetor jelly roll pan to protect the bottom of your oven.
Bake 65 minutes or until the blade ofa knife inserted anywhere in the cake except for the center comesout clean. Cool on rack for 30 minutes.
Serve warm. If desired, accompany withwhipped cream or vanilla ice cream.
Makes 16 servings.
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