Chocolate bar poundcake

12 servings

Ingredients

Quantity Ingredient
9 ounces MILK CHOCOLATE
½ cup CHOCOLATE SYRUP
½ cup BUTTER
½ cup MARGARINE
2 cups SUGAR
4 eaches EGGS
1 teaspoon VANILLA
2½ cup CAKE FLOUR
½ teaspoon BAKING SODA
1 cup BUTTERMILK
1 each POWDERED SUGAR

Directions

IN THE TOP OF A DOUBLE BOILER, MELT CHOCOLATE IN SYRUP, STIRRING OCASSIONALLY. COOL TO LUKE WARM. IN A LARGE BOWL CREAM BUTTER, MARGARINE, AND SUGAR UNTIL LIGHT AND FLUFFY. ADD EGGS, 1 AT A TIME, BEATING WELL AFTER EACH ADDITION. STIR IN VANILLA. SIFT TOGETHER FLOUR AND BAKING SODA, THEN ADD ALTERNATELY WITH BUTTERMILK TO CREAMED MIXTURE. BEAT WELL AFTER EACH ADDITION. WHIP CHOCOLATE MIXTURE WITH LARGE SPOON UNTIL SMOOTH. ADD CHOCOLATE TO CREAMED MIXTURE. POUR BATTER INTO GREASED AND FLOURED 10" ANGEL FOOD CAKE PAN. LET SIT FOR ONE HOUR AT ROOM TEMPERATURE FOR BETTER TEXTURE. BAKE AT 350 DEG F. FOR 1 HOUR. TEST WITH TOOTHPICK TO SEE IF DONE. COOL COMPLETELY. TURN OUT ONTO PLATE. SPRINKLE WITH POWDERED SUGAR.

Related recipes