Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 2¼ cup | Flour |
| 2 teaspoons | Baking powder |
| ⅔ cup | Butter or margarine |
| 1⅓ cup | Sugar |
| 3 \N | Eggs |
| ⅔ cup | Cream or milk |
| 1 teaspoon | Vanilla |
| 2 tablespoons | Cocoa |
| 1 cup | Chocolate chips; ( for glaze ) |
| \N \N | Sliced almonds or other nuts |
Measure and sift the flour and baking powder and set them aside. Using an electric beater, cream the butter and sugar. Add unbeaten eggs 1 at a time.
Add half of the flour and half of the milk, beating thoroughly after each addition. Add the remainder of the flour and milk, and the vanilla. Set aside ⅓ of the batter in another bowl. Add the cocoa to this. In a well-greased loaf pan or cake mold put alternate layers of light and dark batter, ending with light batter on top. Gently run a long-tined fork through all the cake batter to form a striped pattern. Bake it at 350 for 50 to 60 minutes. Allow the cake to cool completely. Melt the chocolate in the top of a double boiler over simmering water. Glaze the top of the cake with melted chocolate and sprinkle with nuts.
Recipe by: Janice D Seals <DianeTN5@...> Posted to CHILE-HEADS DIGEST V3 #, converted by MM_Buster v2.0l.