Drizzle Cake

Recipe by Chef mariajane
READY IN: 30mins
SERVES: 12-14
UNITS: US

INGREDIENTS

Nutrition

DIRECTIONS

  • Stir shortening to soften. Gradually add sugar. Cream together until light and fluffy. Add vanilla. Add eggs, one at a time, beating each into the mixture before adding the next.
  • Sift flour, baking powder and salt. Shift three times together. Add creamed mixture alternately with milk. Beat after adding a little at a time. Beat until smooth.
  • Pour into a 13x9 greased pan. Bake in a preheated 375F oven for about 25-30 minutes.
  • CHOCOLATE FUDGE DRIZZLE:
  • Melt chocolate in heated milk. Add sugar and corn surp. Cook slowly. Stir until sugar dissolves.
  • Cook gently and stir frequently. Remove from heat when the mixture has cooked for about 3-5 minutes. Do not cook too long because you do not want the mixture to turn into fudge.
  • Remove from heat and add butter. DO NOT stir until the mixture has cooled to room temperature.
  • Add vanilla extract. Beat until the mixture firms up a bit.
  • Once the cake has cooled,m cut holes or cut slash marks all aound the cake. Make sure the hole goes down to the bottom of the cake pan.
  • Pour the chocolate mixrure over the cake, making sure the chocolate drizzles down into the holes you have made in the cake.