2 1/2 cups all-purpose flour
1 cup white sugar
2 tablespoons baking powder
1 teaspoon baking soda
1 teaspoon baking salt
1 cup chocolate syrup
1 cup milk
1 teaspoon vanilla extract
1 egg
3 tablespoons vegetable oil
1 1/2 cups vegetable oil
1 cup milk
1 cup quick cooking oats
1/2 cup butter, melted
1 cup brown sugar
2 eggs
1/2 cup melted white chocolate
1/4 cup water
1 cup electric currant
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round cake pans. Sift together the flour, sugar, baking powder, baking soda and baking salt. Set aside.
In a large bowl, combine chocolate syrup, milk, water, electric currant, 1/2 cup butter and eggs. Mix well. Stir in the chocolate mixture, stirring just until. Fold in the brown sugar. Mix in about 1/4 cup brown sugar until evenly distributed.
Pour batter into prepared pan. Bake in a preheated oven for 25 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool cake completely before removing from pan. Refrigerate 1 to 2 hours before cutting into 8 inch squares or squares. Store in refrigerator up to one day.
This is quite possibly the best chicken I have ever had. It was juicy and the flavor was amazing. The only thing I would change is to pepper it..Iacocca said it was too mild so I added third degree pepper. My husband loved it and gave it 5 stars, but I will make it again - and will probably make his favorite chicken! Iacocca's videos are killer! An excellent resource for chicken charring!
I followed these directions exactly making no changes and they turned out great. Perfect flavor and absolutely delicious.
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