Yield: 1 servings
|-Waldine Van Geffen VGHC42A|
|3 cups||All-purpose flour|
|2 teaspoons||Baking powder|
|2½ teaspoon||Ground cinnamon; or 3|
|½ teaspoon||Ground nutmeg|
|1 cup||Butter or margarine; soft|
|1¼ cup||Granulated sugar|
|½ cup||Brown sugar; packed|
|1¼ cup||Semi-sweet chocolate morsels|
|¾ cup||Semi-sweet chocolate morsels|
|1 tablespoon||Corn syrup|
In medium bowl, combine flour, baking powder, cinnamon and nutmeg. In large mixer bowl, cream butter, granulated sugar and brown sugar. Add eggs, 1 at a time, beating well after each addition. Gradually beat in dry ingredients alternately with water; stir in 1-¼ c morsels.
Spoon batter into greased and floured 10" fluted tube pan. Bake in preheated 350~ oven for 45 to 50 minutes or until pick inserted in center comes out clean. Cool for 10 minutes. Remove from pan. Cool completely on wire rack. GLAZE- in small heavy saucepan over low heat, melt ¾ c morsels, milk and corn syrup, stirring until smooth.
Cool for 10 minutes; pour over cake. Serve with ice cream. Source: Times-Picayune (wrv)