| 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 <DianeTN5@AOL.COM>
Posted to CHILE-HEADS DIGEST V3 #, converted by MM_Buster v2.0l.
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