| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
|
12 |
Servings |
INGREDIENTS
| 2 3/4 |
c |
All-purpose flour, sifted |
| 1 1/2 |
ts |
Baking powder |
| 1/2 |
ts |
Baking soda |
| 1/2 |
ts |
Salt |
| 3/4 |
c |
Margarine or butter |
| 1 1/2 |
c |
Granulated sugar |
| 2 |
ts |
Vanilla |
| 2 |
|
Eggs |
| 1 1/4 |
c |
Buttermilk or sour milk |
| 2/3 |
c |
Chocolate-flavored syrup |
INSTRUCTIONS
Grease and lighltly flour a 10-inch fluted tube pan. Combine flour, baking
powder, baking soda, and salt. Set aside.
In large mixing bowl beat margarine or butter on low to medium speed with
an electric mixer for about 30 seconds. Add sugar and vanilla; beat till
fluffy. Add eggs, one at a time, beating on low to medium speed 1 minute
after each addition and scraping bowl frequently. Add flour mixture and
buttermilk or sour milk alternately to beaten mixture, beating at a low
speed after each addition just till combined. Reserve 2 cups batter. Turn
remaining batter into prepared pan.
In small mixing bowl combine chocolate-flavored syrup and reserved 2 cups
batter. Beat at low speed until well combined. Pour chocolate batter over
vanilla batter in pan. Do not mix.
Bake in a 350 degree oven about 50 minutes or till wooden toothpick
inserted near center comes out clean. Cool 15 minutes on a wire rack.
Remove from pan; cool completely on wire rack.
NOTES : For sour milk, place 4 teaspoons lemon juice or vinegar in a
measuring cup. Add enough whole milk to equal 1 1/4 cups.
Recipe by: Better Homes and Gardens, Cooking for Today, Cakes, pg 141
Posted to TNT - Prodigy's Recipe Exchange Newsletter by Jackie Bordelon
<jbord@premier.net> on May 6, 1997
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