Chocolate yeast cake
1 cake
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | cup | Milk |
| 2 | packs | Yeast |
| ¼ | cup | Water; very warm |
| 3 | cups | All-purpose flour; sifted |
| ½ | cup | Butter |
| 2 | cups | Sugar |
| 3 | Eggs | |
| 6 | ounces | Semi-sweet chocolate; melted |
| 1 | teaspoon | Baking soda |
| ½ | teaspoon | Salt |
| ½ | teaspoon | Vanilla |
Directions
Preheat oven to 350F at least 20 minutes before starting. Scald the milk; cool to lukewarm. Sprinkle or crumble the yeast into the very warm water in a small mixer bowl. Stir until dissolved. Add the milk and 1½ cups flour. Beat at medium speed until smooth, about 30 seconds. Cover; let rise in a warm place, free from draft, until light and spongy, about 30 minutes. Meanwhile, place the butter and sugar in a large mixer bowl. Cream well at medium speed. Add the eggs, one at a time, beating well after each addition. Add the yeast mixture and remaining ingredients; beat until well blended, about 1 minute. Turn into a well greased 10" tube pan. Cover; let rise in a warm place, free from draft, until light and bubbly, about 1 hour.
Bake in a moderate oven (350F) for about 50 minutes.
Source: The Margaret Rudkin Pepperidge Farm Cookbook 1970 Submitted By JOEY MILLS On 11-06-94