9 oz MILK CHOCOLATE 1 ts VANILLA
1/2 c CHOCOLATE SYRUP 2 1/2 c CAKE FLOUR
1/2 c BUTTER 1/2 ts BAKING SODA
1/2 c MARGARINE 1 c BUTTERMILK
2 c SUGAR 1 ea POWDERED SUGAR
4 ea EGGS
IN THE TOP OF A DOUBLE BOILER, MELT CHOCOLATE IN SYRUP, STIRRING
OCASSIONALLY. COOL TO LUKE WARM. IN A LARGE BOWL CREAM BUTTER, MARGARINE,
AND SUGAR UNTIL LIGHT AND FLUFFY. ADD EGGS, 1 AT A TIME, BEATING WELL
AFTER EACH ADDITION. STIR IN VANILLA. SIFT TOGETHER FLOUR AND BAKING SODA,
THEN ADD ALTERNATELY WITH BUTTERMILK TO CREAMED MIXTURE. BEAT WELL AFTER
EACH ADDITION. WHIP CHOCOLATE MIXTURE WITH LARGE SPOON UNTIL SMOOTH. ADD
CHOCOLATE TO CREAMED MIXTURE. POUR BATTER INTO GREASED AND FLOURED 10″
ANGEL FOOD CAKE PAN. LET SIT FOR ONE HOUR AT ROOM TEMPERATURE FOR BETTER
TEXTURE. BAKE AT 350 DEG F. FOR 1 HOUR. TEST WITH TOOTHPICK TO SEE IF
DONE. COOL COMPLETELY. TURN OUT ONTO PLATE. SPRINKLE WITH POWDERED SUGAR.
Yields
12 servings