1 ounce Unsweetened Chocolate, chopped
1½ cups All-purpose Flour
1/2 tsp Baking Powder
1 tsp Baking Soda
1/2 tsp Salt
1/2 cup White Sugar
1/3 cup Margarine
1 cup Sour Milk
2 tbsp Orange Liqueur
1 package Frozen Whipped Topping, thawed
1 quart Fresh Strawberries
2 square Semisweet Chocolate, chopped
Preheat oven to 400 degrees F (200 degrees C).
Grease and flour 2 (9 inch) pans.
In the top of a double boiler, heat unsweetened chocolate, stirring occasionally, until chocolate is melted and smooth.
Remove from heat and allow it to cool, to lukewarm.
In a large bowl, combine flour, baking powder, baking soda, salt and sugar.
Add in margarine, until mixture resembles coarse crumbs.
Blend in sour milk and melted unsweetened chocolate.
Divide batter into prepared pans.
Bake in the preheated oven for 15 to 20 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow to cool.
Sprinkle cakes with orange liqueur.
Reserve 8 to 10 strawberries and slice the rest.
Place one cake on a serving plate, top with half of the sliced strawberries and half of whipped topping.
Cover with second layer, top with remaining strawberries and whipped topping. Garnish with whole strawberries.
In the top of a double boiler, heat semisweet chocolate, stirring occasionally, until chocolate is melted and smooth.
Drizzle over the strawberries.
200 gm Wet Dates, Chopped
50 gm Walnuts, chopped
100 gm Flour
100 gm Sugar
½ tsp Vanilla essence
75 gm Butter (preferably unsalted)
1/2 cup Warm Water
½ tsp Baking Powder
½ tsp Soda Bicarb
Grease a round cake pan with butter and dust with flour.
Beat eggs properly.
Sift the flour and baking powder 3-4 times in a muslin cloth or very fine strainer.
Soak chopped dates with soda bi-carb in ½ cup warm water, for 10 minutes.
Cream butter and sugar till light and fluffy and add the beaten eggs and the flour mixture.
Now, add chopped walnuts and soaked dates and mix thoroughly.
Pre-heat the oven.
Pour the prepared mixture in the greased pan and bake at 350 F for about 40 minutes.