Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/2 c Butter; softened
3/4 c Sugar
3/4 c All-purpose flour
3 tb Cocoa
1/8 ts Salt
3 Eggs
1/2 ts Vanilla extract
1/4 c Half and half cream
Confectioners' sugar

Cream the butter in mixer bowl with electric mixer until light and
fluffy. Add the sugar and beat for about 5 minutes. Sift the flour,
cocoa and salt together, Beat in the flour mixture and eggs
alternately, beginning and ending with the flour mixture. Add the
vanilla extract and cream and beat in thoroughly. Turn into a very
heavily buttered 1 to 1 1/2 - quart metal mold or pyrex dish. Use 1
to 2 tablespoons butter to grease mold. Place a double thickness of
buttered waxed paper over top, then cover with a double thickness of
heavy-duty foil. Tie this tightly with heavy string. Trim paper and
foil, leaving only about 1 inch overhang. If mold has a lid, place on
top. Place rack in steamer and add boiling water just to bottom of
rack. Place the mold on the rack. Bring to a boil, then cover with
lid. Reduce heat to low and cook at a low boil for 2 hours, adding
boiling water occasionally to keep water level just below rack.
Remove mold from steamer. Let rest for about 2 minutes, then remove
covers and unmold Dust generously with confectioners' sugar. Serve
plain, with whipped cream, a chocolate sauce, or Brandy butter.

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