| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Cakes, Desserts | 1 | Servings | |
INGREDIENTS
| -Waldine Van Geffen VGHC42A | ||
| 3 | c | All-purpose flour |
| 2 | ts | Baking powder |
| 1/2 | ts | Salt |
| 2 1/2 | ts | Ground cinnamon; or 3 |
| 1/2 | ts | Ground nutmeg |
| 1 | c | Butter or margarine; soft |
| 1 1/4 | c | Granulated sugar |
| 1/2 | c | Brown sugar; packed |
| 3 | Eggs | |
| 3/4 | c | Water |
| 1 1/4 | c | Semi-sweet chocolate morsels |
| GLAZE | ||
| 1/2 | c | Milk |
| 3/4 | c | Semi-sweet chocolate morsels |
| 1 | tb | Corn syrup |
INSTRUCTIONS
In medium bowl, combine flour, baking powder, cinnamon and nutmeg. In large mixer bowl, cream butter, granulated sugar and brown sugar. Add eggs, 1 at a time, beating well after each addition. Gradually beat in dry ingredients alternately with water; stir in 1-1/4 c morsels. Spoon batter into greased and floured 10" fluted tube pan. Bake in preheated 350~ oven for 45 to 50 minutes or until pick inserted in center comes out clean. Cool for 10 minutes. Remove from pan. Cool completely on wire rack. GLAZE- in small heavy saucepan over low heat, melt 3/4 c morsels, milk and corn syrup, stirring until smooth. Cool for 10 minutes; pour over cake. Serve with ice cream. Source: Times-Picayune (wrv) From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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