Dhahran Theatre Group Cookbook, 1993
Ingredients:
1/2 Cup butter or margarine, melted
4 Tablespoon cocoa
4 Eggs
1 Cup chopped walnuts
2 1/2 Cups flour
1/2 Cup of flour
1/2 Teaspoon baking powder
1 Teaspoon vanilla
Frosting:
1/2 Cup butter or margarine, softened
1/2 Cup semi-sweet chocolate chips, melted
1 Teaspoon rum extract (or something similar)
1/2 Teaspoon vanilla
1 Tablespoon cocoa (if you like bittersweet taste; otherwise, omit)
Directions:
Cake:
Put all ingredients in a food processor and blend for 30 seconds. Scrape down the sides and blend for another 30 seconds. (This will give you time to do 4 grande plies, 4 high kicks on each leg, and one review of the complicated tap step).
Pour batter into a buttered 10-inch spring form pan and bake at 350? F. for 25 minutes or until a cake tester, inserted in center, comes out clean. Do not over bake. Cool cake in pan.
Frosting:
Beat butter till light and creamy, beat in the melted chocolate, run extract and vanilla until blended. Swirl on the top and sides of cake.
Cake can be prepared 1 day earlier and stored in the refrigerator. However, serve at room temperature.
Nancy Ackerman