| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Jewish | 1 | Servings | |
INGREDIENTS
| 1 | c | Margarine |
| 2 | c | Sugar |
| 4 | Eggs | |
| 3 | c | Flour |
| 2 | ts | Baking powder |
| 1 | ts | Cloves |
| 1 | ts | Cinnamo |
| 1/2 | ts | Nutmeg |
| 1 | c | Milk |
| 4 | oz | Dark chocolate; coarsely grated |
INSTRUCTIONS
Source: The Jerusalem Post Cream the margarine and the sugar together.. Add the eggs one at a time. Sift the baking powder, flour and spice together. Add the sifted ingredients to the creamed mix, alternating with the milk. Fold in the chocolate. Bake in a greased Bundt pan for 40-50 minutes in a medium-hot oven. Cool for 10 minutes and remove from the pan... May be eaten plain or with a simple chocolate glaze. This cake freezes very well. Posted to JEWISH-FOOD digest by Helen Ring <[email protected]> on Oct 21, 1998, converted by MM_Buster v2.0l.
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