CAKE
1 1/2 c Packed brown sugar
3/4 c Butter, melted
1 ts Vanilla
3 Eggs
3/4 c All-purpose flour
1/2 c Unsweetened cocoa powder
1/4 ts Salt
3/4 Toasted chopped almonds
FROSTING
1/4 lb White chocolate
1 tb Butter
1/2 c Sour cream
GARNISH
Unsweetened cocoa powder
Sliced almonds
CAKE: Grease 5 cup heart shaped pan; dust with unsweetened cocoa
powder and set aside. In bowl, blend together brown sugar, butter
and vanilla; add eggs, one at a time, beating well with wooden spoon
after each addition.
Sift together flour, cocoa and salt; add all at once to creamed
mixture, mixing just until blended. Stir in nuts; spread in prepared
pan. Loosely cover tip of heart with foil to prevent from drying out.
Bake in 350F oven for 35 to 40 minutes or until just barley firm to
the touch. Let cool in pan for 10 minutes; turn out onto rack and let
cool completely.
FROSTING: In top of double boiler over hot, not boiling, water, melt
white chocolate with butter. (Alternatively, in microwaveable dish,
microwave at Medium/50% for 1 to 2 minutes or until softened.)
Remove from heat and let cool slightly; stir in sour cream until
smooth and blended. Refrigerate for 10 minutes; spread smoothly over
sides then top of cooled cake.
GARNISH: Sprinkle cocoa in attractive pattern on top of cake. Arrange
almonds around top edge. Yield: 1 cake
Yields
1 Large cake