| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
German |
Desserts, Cakes, Chocolate |
12 |
Servings |
INGREDIENTS
| 2 |
|
Sticks butter |
| 3 |
c |
Sugar |
| 6 |
|
Large eggs |
| 3 |
c |
All-purpose flour |
| 1/2 |
ts |
Salt |
| 1/2 |
ts |
Baking powder |
| 1 |
pk |
German sweet chocolate |
| 1/4 |
c |
Water |
| 3/4 |
c |
Milk |
| 1 |
ts |
Vanilla |
| 1/2 |
ts |
Almond extract; opt. |
INSTRUCTIONS
Stir chocolate in 1/4 cup water over low heat until melted. Cool and set
aside. Cream butter and sugar in large bowl of electri mixer. Add eggs, one
at a time, creaming well after each egg. Add melted chocolate. In separate
bowl, blend flour, baking powder and salt with a fork. Add flour mixture
alternately with milk to creamed mixture in electric mixer. Blend well.
Stir in flavorings. Pour into greased and floured Bundt or tube pan. Bake
in 325 degree oven for one hour and fifteen minutes. Cool pan on cake rack
for 20 minutes. Then loosen around with silver knife. Cool another 30
minutes before removing from cake pan. Another popular item when I was
catering. My daughter, Lisa, and I developed this recipe. This cake really
doesn't need a frosting, but you might want to dust on a little powdered
sugar. Judy Garnett pjxg05a
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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