From Paulette Vickery's Recipe Collection
BLENDER: YELLOW CAKE WITH CHOCOLATE RUM BUTTER CREAM
cakes
2 1/4 cup flour
1/8 teaspoon salt
2 1/2 teaspoon baking powder
1 each stick butter
1 1/2 cup sugar
2 each eggs
1 teaspoon vanilla
1 cup milk
1 cup chocolate chips
1/4 cup strong hot coffee
2 tablespoon powdered sugar
4 each egg yolks
1 each stick butter, softened
2 tablespoon rum
Combine flour, salt, and baking powder in mixing bowl. Add 1 stick butter, sugar, and eggs, and mix until creamy. Add vanilla and milk. Pour batter into greased 9-13 inch baking pan. Bake at 350 degrees, 40 minutes. Cool. Frost cake with chocolate rum butter cream. CHOCOLATE RUM BUTTER CREAM PREPARATION INSTRUCTIONS. Place chocolate chips in blender, and blend 6 seconds. Add hot coffee, and blend 6 seconds. Add powdered sugar, 1 stick butter, egg yolks, and rum. Blend 15 seconds, or until mixture is smooth. Frost cake.
Yield: 12 servings
** **