| 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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