Yield: 1 cake
Measure | 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 \N | Eggs |
6 ounces | Semi-sweet chocolate; melted |
1 teaspoon | Baking soda |
½ teaspoon | Salt |
½ teaspoon | Vanilla |
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