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  • Chocolate Bar Poundcake

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    Chocolate Bar Poundcake
    Servings: 12
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 9 ounce Lowfat milk CHOCOLATE
    • 1/2 c. CHOCOLATE SYRUP
    • 1/2 c. BUTTER
    • 1/2 c. MARGARINE
    • 2 c. SUGAR
    • 4 x Large eggs
    • 1 tsp VANILLA
    • 2 1/2 c. CAKE FLOUR
    • 1/2 tsp BAKING SODA
    • 1 c. BUTTERMILK
    • 1 x POWDERED SUGAR

    Directions

    1. IN THE TOP OF A DOUBLE BOILER, Heat CHOCOLATE IN SYRUP, STIRRING OCASSIONALLY. Cold TO LUKE Hot. IN A LARGE BOWL CREAM BUTTER, MARGARINE, AND SUGAR Till LIGHT AND FLUFFY. Add in Large eggs, 1 AT A TIME, BEATING WELL AFTER EACH ADDITION. STIR IN VANILLA. SIFT TOGETHER FLOUR AND BAKING SODA, THEN Add in ALTERNATELY WITH BUTTERMILK TO CREAMED Mix. BEAT WELL AFTER EACH ADDITION. WHIP CHOCOLATE Mix WITH LARGE SPOON Till SMOOTH. Add in CHOCOLATE TO CREAMED Mix. 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.
    2. Cold COMPLETELY. TURN OUT ONTO PLATE. SPRINKLE WITH POWDERED SUGAR.

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