| 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 <aring@shani.net> on Oct 21,
1998, converted by MM_Buster v2.0l.
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