| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Canadian | Cakes, 1990 | 1 | Servings |
INGREDIENTS
| 3/4 | c | Butter; softened |
| 1 1/2 | c | Granulated sugar |
| 3 | oz | Unsweetened chocolate; melted |
| 2 | Eggs | |
| 1 | ts | Vanilla |
| 1 3/4 | c | All-purpose flour |
| 2 | ts | Baking powder |
| 1/4 | ts | Salt |
| 1 | c | Milk |
INSTRUCTIONS
Cream butter and sugar until fluffy. Stir in chocolate. Beat in eggs, one at a time, and vanilla. Combine flour, baking powder and slat; add to creamed mixture alternately with milk. Spread batter in greased, floured 10-inch tube or bundt pan; bake in 350¡F oven for 50 minute or until cake tester inserted into centre comes out clean. Let cool in pan for 10 minutes; remove to rack to let cool. Per serving: 3901 Calories; 202g Fat (45% calories from fat); 51g Protein; 507g Carbohydrate; 767mg Cholesterol; 2894mg Sodium NOTES : This cake is delicious served with a light dusting of icing sugar. If you prefer, drizzle it with a glaze made of 1 cup sifted icing sugar, 2 tablespoons light cream and 1 teaspoon grated orange rind. Recipe by: Canadian Living, April 1990 Posted to Bakery-Shoppe Digest V1 #194 by Kim <krobb@summer.com> on Aug 17, 1997
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