Company’s Coming Chocolate Cake

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21⁄4	cups flour, divided	11⁄4 teaspoons baking soda
12⁄3	cups sugar	1 teaspoon salt
3⁄4 cup butter, softened		1 teaspoon vanilla
3 tablespoons baking cocoa		1⁄4 teaspoon baking powder
11⁄4	cups water	2 eggs

Preheat oven to 350°F. Grease and lightly flour a bundt cake pan or two 8 or 9- inch round pans.

Place all ingredients in a medium bowl and beat with an electric mixer on low speed until moistened; scrape bowl. Beat on high speed 3 minutes, scraping bowl as needed. Bake 50 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans and cool on wire rack until completely cooled.

Chocolate Glaze

2 cups powdered sugar

4 tablespoons baking cocoa

4 teaspoons water

2 tablespoons vegetable oil

Combine sugar and cocoa in a small bowl. Gradually stir in water and oil. Immediately pour over cooled cake.

Banana Liquor & Chocolate Chip Biscotti

1 cup sugar		2 eggs
1⁄2	cup butter, softened	3 cups flour
1⁄4	cup banana liquor	3 teaspoons baking powder
	(any flavor is acceptable)	1⁄4	teaspoon salt
1 teaspoon vanilla extract		1⁄2	cup mini semisweet chocolate chips

Preheat the oven to 350ºF. Grease a large cookie sheet with nonstick cooking spray. Beat sugar and butter in a large bowl with an electric mixer. Beat in banana liquor, vanilla extract, eggs, flour, baking powder and salt until smooth. Stir in the chocolate chips. Divide dough in half. Place on cookie sheet to one side. Shape into a 3 x 10-inch loaf about one inch thick. Repeat with the remain- ing dough. Bake for 25 to 30 minutes, or until firm and light golden. Remove from the oven and reduce the heat to 325ºF. Allow the loaves to cool for 5 minutes. Cut into 1⁄2-inch slices and place cut side down on the cookie sheets. Bake for 15 minutes, then turn the cookies over and bake for 15 more minutes, or until very crisp. Allow to cool. Store in an airtight container. Makes 32 servings.