Ingredients
2 OZ (2 Squares) Unsweetened Chocolate Baking
1/2 Cup Boiling Water
2 Eggs, beaten well
1 1/2 Cups Sugar
Dash salt
1/2 Cup Butter (softened)
1 TSP Vanilla
3/4 Cup Buttermilk
1 TSP Soda
1 1/2 Cups All-Purpose Flour, (sifted)
Colonnade icing :
2 1/4 Cups Sugar
1/2 Cup Water
3 TBS light corn syrup
3 Egg whites; beaten
2 TBS Powdered Sugar
1-2 OZ Unsweetened Chocolate (squares)
Preparation
Preheat oven to 375* Grease & flour tube pan, melt chocolate in microwave @ 50% power. Add boiling water & heat until well blended. Set aside to cool. Mix eggs, sugar,salt & butter. Add cooled chocolate mix. Blend & add vanilla, buttermilk,& soda. Add sifted flour into prepared pan. Bake about 45 min or until top springs back when touched. Cool 10 min., then remove from pan & continue to cool on rack. Prepare frosting; Mix water,& syrup. Cook to soft-ball stage, 258* on candy therm. In clean bowl, w/ beaters, beat egg whites, until stiff but not dry.Slowly pour in hot sugar mix., beating thoroughly until icing is consistency of cream. Add powdered sugar & beat again. Spread onto cake. Dribble melted chocolte onto cake.
