1/2 c Butter — softened
6 tb Margarine — softened
1 1/2 c Sugar
2 lg Eggs
1 2/3 c Flour
1/2 ts Baking soda
1 1/2 ts Ground cinnamon
1/4 ts Ground nutmeg
1/2 c Buttermilk
1 c Raisins
1/2 c Currants
Creamy Chocolate Frosting:
1/4 c Butter or margarine
2 oz Unsweetened chocolate
Squares
2 c Powdered sugar — sifted
1/3 c Evaporated milk
1 pn Salt
1/4 ts Vanilla extract
Chocolate leaves for garnish
Optional
Cream butter & margarine; gradually add sugar, beating well. Add eggs, one
at a time, beating well after each addition. Combine flour, soda, cinnamon
& nutmeg. Add flour mixture to creamed mixture alternately with buttermilk,
beginning & ending with flour mixture. Stir in raisins & currants. Pour
batter into 2 greased & floured 1 pound coffee cans, reserving 3 tbsp
batter. Bake at 300 degrees for 1 hr & 10 min. or until a toothpick
inserted in the center comes out clean. Cool in cans 10 minutes; remove
from cans & cool completely on a wire rack. Place 1 tbsp of reserved batter
into each of 3 greased & floured miniature muffin pans. Bake at 300 degrees
for 20 min. Cool in pans 10 min.; remove from pan & cool completely on a
rack. Spread frosting on 1 end of each large cake. Place frosted ends
together, forming one log. Spread remaining frosting, reserving 1/2 cup,
over cake. Place miniature cakes on cake logs at intervals to represent
knots; spread with reserved frosting. Score frosting with fork tines to
resemble bark. Garnish with chocolate leaves, if desired. Yield: one 8 inch
log cake To prepare frosting: Melt butter or margarine & chocolate in top
of a double boiler. Add sugar, milk & salt; beat until smooth. Stir in
vanilla. Yield: 1 1/2 cups
Yields
1 Servings