Chocolate Jelly Cake
Ingredients:
Cake
1 1/4 C. All purpose flour
1 tsp. Baking powder
1/2 tsp. Baking soda
1 C. Light cream
1 C. Granulated sugar
1/2 C. Premium dry cocoa
1 C. Mint Jelly
2 Eggs, beaten
Icing
1/2 C. Chocolate chips, melted
1/2 C. Butter
2 C. Icing sugar
2 Tbsp. Light cream
Directions:
1. Preheat oven to 350 degrees Fahrenheit
2. Grease and flour a 13" by 9" by 2" baking pan. Set aside
3. Blend flour, b. powder and b. soda together in a small bowl. Blend well. Set aside
4. Beat eggs in a small bowl until frothy and light.
5. In a large bowl combine cream, beaten eggs, sugar, cocoa and mint jelly. Mix ingredients together until smooth and light
6. Add dry ingredients to wet mixture and stir to dissolve flour into the chocolate mixture and batter is smooth and glossy.
7. Pour batter into prepared cake pan and bake for 40 minutes or until cake has risen sufficiently and cake tests done in the middle.
8. To make the icing mix butter and icing sugar together in a large bowl. Add cream to butter/sugar mixture and beat well until mixture is of spreadable consistency.
9. In a small saucepan over medium heat melt chocolate chips until chocolate consists of a glossy smooth texture. Add to icing mixture and beat well to make a smooth spreadable icing.
10 Spread icing over cooled cake and then put in the refrigerator to let the icing set properly on top of cake.
Servings: 15 squares
