Dhahran Theatre Group Cookbook, 1993
1/2 Cup butter or margarine, melted
4 Tablespoon cocoa
1 Cup chopped walnuts
2 1/2 Cups flour
1/2 Cup of flour
1/2 Teaspoon baking powder
1 Teaspoon vanilla
1/2 Cup butter or margarine, softened
1/2 Cup semi-sweet chocolate chips, melted
1 Teaspoon rum extract (or something similar)
1/2 Teaspoon vanilla
1 Tablespoon cocoa (if you like bittersweet taste; otherwise, omit)
Put all ingredients in a food processor and blend for 30 seconds. Scrape down the sides and blend for another 30 seconds. (This will give you time to do 4 grande plies, 4 high kicks on each leg, and one review of the complicated tap step).
Pour batter into a buttered 10-inch spring form pan and bake at 350? F. for 25 minutes or until a cake tester, inserted in center, comes out clean. Do not over bake. Cool cake in pan.
Beat butter till light and creamy, beat in the melted chocolate, run extract and vanilla until blended. Swirl on the top and sides of cake.
Cake can be prepared 1 day earlier and stored in the refrigerator. However, serve at room temperature.