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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 8 |
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A cake as beautiful as it is delicious! This recipe easily doubles for baking in a tube pan or a bundt pan. From the Wisconsin Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Ingredients:
1/3 cup butter |
1/8 teaspoon salt |
1 cup sugar |
2 eggs, well beaten |
1 1/2 cups flour, sifted with |
2 teaspoons baking powder |
1/2 cup milk |
1 tablespoon butter, melted |
1 ounce baker's chocolate, melted (one square) |
1 teaspoon vanilla extract |
Directions:
1. Line an 8 x 4 loaf pan with waxed paper and preheat oven to 350°F.
2. Cream butter, salt and sugar together until fluffy; add eggs and mix well.
3. Add flour and baking powder mixture to batter alternately with milk.
4. Blend thoroughly; remove 1/3 of the batter to another bowl and add melted butter and chocolate.
5. To remaining batter, add vanilla.
6. Drop white batter and chocolate batter alternately by spoonfuls into prepared pan and bake for about 40 minutes or until cake tests done.
7. Let rest for ten minutes, turn cake out onto cooling rack and peel waxed paper.
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