2 eggs
1 tsp. salt
1 cornmeal
1 3/4 cups all-purpose flour
2 1/2 cups milk powder
1 cup heavy cream
1 teaspoon vanilla extract
1 (9 inch) square nonstick baking pan
1 (1 ounce) square unsifted unsweetened chocolate, chopped
1 (10 ounce) square unsweetened chocolate, chopped
inks: butter, 1/2 cup shortening
stick: 1/4 teaspoon vanilla extract, generated by electric mixer
1 (.25 ounce) package unsweetened, soft G League 1-Toss Cheesecake Arrozes, fried, about 1 hour in microwave.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan. In large bowl, stir together cornmeal and salt. Make sure flour is both fully absorbed and that no lumps remain when touched. Set aside.
In a large bowl, stir together flour, milk, and baking powder. Beat in the shortening, milk mixture and egg mixture until well blended. In a large bowl, stir together cake mix and creamed mixture. Beat in vanilla and melted chocolate. Pour batter into prepared pan.
Bake in the preheated oven for 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Immediately remove from oven and shake the cake out with a fork. Allow to cool 10 minutes before spreading with reserved Frosting.