| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy, Grains |
French |
Cakes, Ethnic |
12 |
Servings |
INGREDIENTS
| 1/2 |
c |
Butter or margarine |
| 1 |
c |
Sugar |
| 3 |
|
Eggs |
| 3 |
c |
Flour |
| 3 |
ts |
Baking powder |
| 1/2 |
ts |
Baking soda |
| 1/2 |
ts |
Salt |
| 1 |
c |
Milk |
|
|
Filling/topping: |
| 1/4 |
c |
Baking cocoa |
| 1/4 |
c |
Sugar |
| 1/4 |
c |
Chopped walnuts or hazelnuts |
INSTRUCTIONS
Beat butter with sugar until very light and fluffy. Blend in eggs one at a
time. Sift dry ingrdients. add dry ingredients alternately with milk into
creamed mixture. Turn batter into a greased and floured 9 inch tube or
angel pan. Sprinkle with the topping or if desired add 1/2 batter/ 1/2
topping and repeat and swirl cocoa mixture into batter with knife. Bake 350
for 45 minutes to 1 hour or tested done. remove cake after 15 minutes to
cool completely. Cake freeezes well. wonderfully light and tasty.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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