Yield: 8 Servings
| Measure | Ingredient |
|---|---|
| 9 ounces | Butter or margarine |
| 9 ounces | Sugar |
| 1 \N | Packet vanilla sugar (up to) |
| 4 \N | Eggs |
| 1 \N | Bottle rum flavoring |
| 1⅛ pounds | Flour |
| 1 \N | Packet baking powder |
| ¼ pint | Milk |
| 1 ounce | Cocoa |
| 1 tablespoon | Sugar (up to) |
| 3 tablespoons | Milk |
| \N \N | Breadcrumbs |
Cream butter & gradually add sugar, vanilla sugar, eggs & rum flavoring.
Sift flour & baking powder together. Add flour, alternating with milk, to creamed mixture. Mix until a smooth consistency is obtained. Grease a tube or loaf baking pan & dust with breadcrumbs. Pour about ⅔ of the mixture into the prepared pan. Add cocoa, sugar & milk to remaining mixture. Pour into pan. Draw a ford down & around through both mixtures & swirl the two together. Place low in oven & bake at 340-390 for 50-60 minutes.
FRAU LOTHAR (RUTH) HIPPLER
From the <The Bliss of Cooking Returns>, Fort Bliss Officers Wives Club, Ft. Bliss, TX. Downloaded from Glen's MM Recipe Archive, .