| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
Canadian |
Cakes, 1990 |
1 |
Servings |
INGREDIENTS
| 3/4 |
c |
Butter; softened |
| 1 1/2 |
c |
Granulated sugar |
| 3 |
oz |
Unsweetened chocolate; melted |
| 2 |
|
Eggs |
| 1 |
ts |
Vanilla |
| 1 3/4 |
c |
All-purpose flour |
| 2 |
ts |
Baking powder |
| 1/4 |
ts |
Salt |
| 1 |
c |
Milk |
INSTRUCTIONS
Cream butter and sugar until fluffy. Stir in chocolate. Beat in eggs, one
at a time, and vanilla. Combine flour, baking powder and slat; add to
creamed mixture alternately with milk. Spread batter in greased, floured
10-inch tube or bundt pan; bake in 350¡F oven for 50 minute or until cake
tester inserted into centre comes out clean. Let cool in pan for 10
minutes; remove to rack to let cool.
Per serving: 3901 Calories; 202g Fat (45% calories from fat); 51g Protein;
507g Carbohydrate; 767mg Cholesterol; 2894mg Sodium
NOTES : This cake is delicious served with a light dusting of icing sugar.
If you prefer, drizzle it with a glaze made of 1 cup sifted icing sugar, 2
tablespoons light cream and 1 teaspoon grated orange rind.
Recipe by: Canadian Living, April 1990 Posted to Bakery-Shoppe Digest V1
#194 by Kim <krobb@summer.com> on Aug 17, 1997
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