| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Cake |
18 |
Servings |
INGREDIENTS
| 1 |
pk |
(6-oz) seml-sweet chocolate chips |
| 1 |
c |
Margarine |
| 2 |
c |
Sugar |
| 4 |
|
Eggs |
| 1 |
c |
Buttermilk |
| 2 1/2 |
c |
Flour |
| 1/4 |
ts |
Baking soda |
| 2/3 |
c |
Hershey syrup |
| 2 |
ts |
Vanllla |
| 1/8 |
ts |
Salt |
| 1 |
c |
Chopped pecans |
|
|
Bananas |
|
|
Whipped topping |
|
|
Maraschino cherries |
|
|
Ice cream |
|
|
Hot fudge topping |
|
|
Glaze |
INSTRUCTIONS
OPTIONAL
Do NOT preheat oven. Place chocolate chips in a double boiler. While they
are melting, cream margarine and sugar together. Add eggs, beating well,
Add melted chocolate, buttermilk, flour and soda (sifted together), Hershey
syrup, vanilla and salt. Shake pecans in flour and add to mixture. Bake in
greased and floured tube or bundt pan. Start in a cold oven and bake at
350° for 1-1/2 hours. Serving suggestions: Serve 2 thin slices with sliced
bananas sandwiched in between. Top each serving with whipped topping and a
cherry. Or sandwich ice cream between slices and top with bananas and hot
fudgs saucs. Also good iced with your favorite glaze. Yield: 18 to 20
servings.
JUDY HUPFER (MRS. JAMES)
From <Traditions: A Taste of the Good Life>, by the Little Rock (AR) Junior
League. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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