Becky's Molten Chocolate Cake

Here is the latest favorite cake in Carmen Pampa, a chocolate creation that former volunteer and current supporter Becky sent down. YOU WILL LOVE THIS CAKE.

Becky Monnens' Molten Chocolate Cake
Melt together:
1/2 pound unsweetened chocolate (we use chocolate from El Ceibo, a cacao growers association that many of our students' families belong to)
1/2 cup butter

Mix in a bowl:
2 cups sugar
1 T cinnamon
1/2 t salt
1/3 cup flour
1 T vanilla
2 T strong coffee
5 eggs

Stir chocolate-butter mixture into bowl in a slow stream, stirring constantly. Pour into a buttered 10" glass pie plate and bake at 350ºF for about 25 minutes. DO NOT OVERBAKE. The cake will still jiggle a little in the middle when it is done.

This cake is fudgy-creamy in the middle, and lighter on the edges. We usually eat "as is" but it is also nice with some powdered sugar sifted on top, or with some whipped cream.

Julia's Never Fail Chocolate Cake

Our neighbors the Franciscan Sisters make this cake for many occasions, and has become a volunteer favorite. They have gracefully shared it with us, and the world.

Julia's Never-Fail Chocolate Cake
2 1/2 C Flour
1 1/2 C Sugar
2/3 C Cocoa
11/2 t Baking Soda
1 t Baking Powder
1/2 t Salt
1 t Vanilla
2/3 C Shortening
1 1/2 C Water
4 Eggs

Mix and sift dry ingredients 3 times.
Add vanilla, shortening and waterto dry ingredients.
Beat 3 minutes.
Add eggs.
Beat 3 minutes.

Grease and flour tall tube pan.
Pour batter into pan.
Bake medium oven - 40 minutes.

P.S. Sister Theresa says, "Excellent with mocha frosting!"