| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy, Grains | Choco4 | 1 | servings | |
INGREDIENTS
| 2 1/4 | c | Flour |
| 2 | ts | Baking powder |
| 2/3 | c | Butter or margarine |
| 1 1/3 | c | Sugar |
| 3 | Eggs | |
| 2/3 | c | Cream or milk |
| 1 | ts | Vanilla |
| 2 | tb | Cocoa |
| 1 | c | Chocolate chips; ( for glaze ) |
| Sliced almonds or other nuts |
INSTRUCTIONS
Measure and sift the flour and baking powder and set them aside. Using an electric beater, cream the butter and sugar. Add unbeaten eggs 1 at a time. Add half of the flour and half of the milk, beating thoroughly after each addition. Add the remainder of the flour and milk, and the vanilla. Set aside 1/3 of the batter in another bowl. Add the cocoa to this. In a well-greased loaf pan or cake mold put alternate layers of light and dark batter, ending with light batter on top. Gently run a long-tined fork through all the cake batter to form a striped pattern. Bake it at 350 for 50 to 60 minutes. Allow the cake to cool completely. Melt the chocolate in the top of a double boiler over simmering water. Glaze the top of the cake with melted chocolate and sprinkle with nuts. Recipe by: Janice D Seals <[email protected]> Posted to CHILE-HEADS DIGEST V3 #, converted by MM_Buster v2.0l.
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