| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Choco2 |
1 |
servings |
INGREDIENTS
|
|
CAKE |
| 3 |
c |
Sugar |
| 1 |
c |
Butter or margarine; softened |
| 1/2 |
c |
Shortening |
| 1 |
ts |
Vanilla |
| 5 |
|
Eggs |
| 3 |
c |
Unsweetened cocoa powder |
| 1/2 |
ts |
Baking powder |
| 1/2 |
ts |
Salt |
| 1 |
c |
Milk |
|
|
GLAZE |
| 2 |
tb |
Unsweeted cocoa |
| 1 |
tb |
Water |
| 2 |
tb |
Butter or margarine |
| 1/4 |
ts |
Vanilla |
| 1/2 |
c |
Powdered sugar |
INSTRUCTIONS
Heat oven to 350 degrees F. Grease and flour 10-inch tube pan. In
large bowl, combine sugar, 1 cup margarine, shortening and 1 teaspoon
vanilla; beat until light and fluffy. Add eggs 1 at a time, beating
well after each addition. In medium bowl, combine flour, 1/4 cup
cocoa, baking powder and salt. Alternately add flour mixture and milk
to sugar mixture, beginning and ending with flour mixture and beating
well after each addition. Pour batter into greased and floured pan.
Bake at 350 degrees F for 70 to 85 minutes or until toothpick
inserted in center comes out clean. Cool upright in pan 25 minutes;
invert onto serving plate. Cool completely.
In small saucepan, combine 2 tablespoons cocoa, water, corn syrup and
2 tablespoons margarine. Cook over low heat until mixture thickens,
stirring constantly. Remove from heat. Stir in 1/4 teaspoon vanilla
and powdered sugar; beat until smooth. Spread glaze over top of
cooled cake, allowing some to run down sides.
Yield: 16 servings.
HIGH ALTITUDE Above 3500 Feet: Increase flour to 3-1/4 cups. Bake at
375 degrees F for 70 to 80 minutes.
NUTRITION PER SERVING Calories 450; Protein 5g; Carbohydrate 62g; Fat
22g; Sodium 270mg.
Recipe by: Angie Van Coops <avc@tyrell.net>
Posted to CHILE-HEADS DIGEST V3 #, converted by MM_Buster v2.0l.
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