While Doot-Doot cake is the go-to Edison-Swift family treat when zucchini is abundant, for daughter Annie’s January birthday I remembered “Swiss Chocolate Squares.” I brought the recipe home from my seventh grade home-ec class, and it became an Edison family favorite. So yummy. Enjoy.
Swiss Chocolate Squares
Preheat oven to 375 degrees
Grease a 15 ½ X 10 ½ jelly-roll pan
In a good-size saucepan, combine the following, bring to a boil, then remove from heat:
1 cup water
½ cup (1 stick) salted butter (original recipe called for margarine)
1 ½ squares unsweetened chocolate (e.g., Bakers)
Combine the dry ingredients. Add dry ingredients, eggs and sour cream to chocolate mixture; mix well:
2 cups flour
2 cups sugar
1 tsp baking soda
½ tsp salt
2 slightly beaten eggs
½ cup sour cream
Pour mixture into prepared jelly-roll pan and bake at 375 for 20 to 25 minutes.
Milk Chocolate Frosting
While cake bakes, make the frosting. The frosting is poured on the cake while it is still warm. (I let the cake cool 4 minutes before frosting.)
Combine, boil one minute and remove from heat
½ cup salted butter (original recipe called for margarine)
6 Tbs milk
1 ½ squares unsweetened chocolate
Add to chocolate mixture and beat until smooth
4 ½ cups sifted confectioners’ sugar. *
1 tsp vanilla
*The frosting should be thinner than standard cake frosting. It should melt and spread easily on the warm cake. If your frosting is too thick to be easily spreadable, beat in more milk. According to the Internet, 1 pound powdered sugar = 4 cups sifted. I suggest sifting a 1 pound bag of powdered sugar (or weigh 16 oz), keeping the milk at 6 Tbs.
Gently spread on still-warm cake. (Original calls for topping with pecan pieces.)
A little whipped cream and a few fresh raspberries on the plate dresses up the presentation.
–Sue Edison-Swift (1/18/2016)