| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains |
|
Cake |
16 |
Servings |
INGREDIENTS
| 1/2 |
c |
Butter; softened |
| 1 |
c |
Sugar |
| 4 |
|
Eggs |
| 1 |
c |
Sifted flour |
| 1 |
ts |
Baking powder |
| 1 |
cn |
(1-pound) chocolate syrup |
| 1 |
c |
Chopped walnuts |
| 1 |
ts |
Vanilla extract |
INSTRUCTIONS
From: a4gy@jupiter.sun.csd.unb.ca ("N. Webber")
Date: Sun, 9 Apr 1995 15:21:49 +0000
Preheat oven to 350F. Grease 10-inch tube pan; dust pan with flour. Cream
butter in bowl; gradually add sugar and beat until light and fluffy. Add
eggs one at a time; beat well after each addition. Sift flour and baking
powder together into separate bowl. Alternately add flour mixture and
chocolate syrup to batter mixture. Add nuts and vanilla. Pour batter into
prepared pan; bake for 50 to 60 minutes. Turn pan upside down on wire rack;
cool cake in pan. This moist cake needs no frosting.
Source: Creative Cooking: Desserts, page 10
REC.FOOD.RECIPES ARCHIVES
/CAKES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
A Message from our Provider:
“Even when life may be difficult, we should thank God for all He does for us—which we do not deserve. #Billy Graham”