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12 servings
suggest servings
| 1 | cup | vegetable shortening | |
| 4 | ounces | chocolate unsweetened | unsweetened |
| 2 | cups | sugar | |
| 4 | large | eggs | beaten |
| 2 | tablespoons | amaretto liquer | |
| 1 1/2 | cups | flour, all-purpose | |
| 1/2 | teaspoon | salt | |
| 1 | Handful | almonds | sliced |
| Amaretto frosting | |||
| 1/4 | cup | butter | or margarine |
| 2 | tablespoons | cream, half and half | |
| 1 | ounce | chocolate unsweetened | unsweetened |
| 1 | dash | salt | |
| 2 1/2 | cups | powdered sugar | sifted |
| 2 | tablespoons | amaretto liquer | |
Combine shortening (Crisco butter-flavored is good, or I've used margarine to be cholesterol-conscious) and chocolate in heavy saucepan; place over low heat, stirring constantly, until combined.
Remove from heat and cool.
Stir in eggs and amaretto.
Combine flour and salt; add to creamed mixture, stirring well.
Pour batter into a lightly greased 13 x 9 x 2 inch king pan.
Bake at 400 degrees F for 20 minutes; cool.
Frost with Amaretto frosting, sprinkle with sliced almonds (or arrange in flowery patterns).
Cut into squares.
Note: 3 Tablespoons powdered baking cocoa can be substituted for chocolate squares.
Combine butter and chocolate in a heavy saucepan; place over low heat and stir constantly until melted.
Stir in half and half.
Add powdered sugar, salt, Amaretto, stirring until smooth.
| % Daily Value* | |
| Total Fat 9.0g | 15% |
| Saturated Fat 5.0g | 27% |
| Trans Fat 0.0g | |
| Cholesterol 82mg | 27% |
| Sodium 153mg | 6% |
| Total Carbohydrate 72.0g | 24% |
| Dietary Fiber 2.0g | 6% |
| Sugars 58.0g | |
| Protein 5.0g | 9% |
| Vitamin A | 4% | Vitamin C | 0% | |
| Calcium | 2% | Iron | 12% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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One of the most daunting tasks for both the professional chef and the home cook is coordinating the preparation of multiple items so that they are completed at the same time. And it doesn't matter...
This recipe was unique, delicious, and very quick and easy to make. I would suggest beating the egg yolks very well so they don't separate in the soup (since neither the yolks nor the soup will be cooked). Some people may want to cut down on the amount of sugar called for if you would like a soup that's a little less sweet. Because of the pale color of the soup it would look very elegant to float a colorful pansy or some other edible flower on the soup just before serving. You should definitely give this soup a try!
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