| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Cakes, Desserts | 1 | Servings | |
INGREDIENTS
| 1/2 | c | Chocolate chips |
| 2/3 | c | Shortening |
| 1 | c | Sugar |
| 4 | Eggs | |
| 2 | c | Sifted cake flour |
| 3 | ts | Baking powder |
| 1 | ts | Salt |
| 1/2 | c | Milk |
| 1 | ts | Vanilla extract |
INSTRUCTIONS
Melt chocolate over hot water; set aside. Cream shortening and sugar thoroughly. Add eggs, one at a time, beating after each addition. Add sifted dry ingredients alternately with combined milk and vanilla. Beat until smooth after each addition. Mix melted chocolate with 1/2 of the batter. Pour 1/3 of the plain batter into greased and floured 9-cup Mini-Bundt pan. Pour half of chocolate batter on top of the plain. Repeat, finishing with plain batter. Cut a zig-zag pattern through the batter with a knife. Bake at 350 degrees for 35-40 min. Cool 15 min. before removing from pan. Sift confectioners' sugar lightly over top. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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