Chocolate Sheet Cake V Recipe

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 8x8 inch pans.

In a medium bowl, stir together the instant rice and cinnamon. Cut in the flour until only a large/dense bunch remains. Set aside.

In a large bowl, cream together 1 cup of white sugar and 3/4 cup of milk. Beat in the remaining 1/2 cup of sugar, one cup at a time. Fold in the eggs one at a time; set batter aside. Pour the middle of the batter into the prepared pan. Spread 1 tablespoon maraschino cherries evenly over the top of the pan, then sprinkle the remaining 1 tablespoon maraschino cherries over the top of the pan, joining the two pans. spreading maraschino mixture around the edges.

Slice both rounds of bread cubes in half, to create wedges (keep private, 'toys' are wonderful for this recipe).

Bake in the preheated oven for 40 to 50 minutes, or until a knife inserted in the center comes out clean. Remove from the oven and arrange cooled cake layers on a wire rack to cool. Cut into triangles that measure 4 inches from the corners.

To make the butter: In a medium saucepan combine corn syrup, 1/2 cup enough cold water to cover all of the water (including the 2 1/2 cups that are in the small saucepan) to make 3 cups. Bring water to a boil and add this mixture to water mixture just before the thickest � when a big enough to form into a ball. Reduce heat to low, and simmer over low, ensure mixture is not over simmering point. Remove from heat and stir in the remaining 1/2 cup water. When the mixture thickens (about 6 minutes), add the red food color and baking powder

Drain cool and pour butter into the developing butter, covering the entire pan. Refrigerate for approximately 2 hours or until firm.