Recipe - Chocolate Ripple Pound Cake

2 One half cup Sugar
2 cup Butter; softened, (this is 1
lb.)
4 cup Flour
10 Eggs
1 tablespoon Vanilla extract
2 1oz squares unsweetened
chocolate; melted

Preheat oven to 325 degrees F. Grease and flour a 10inch bundt or tube
pan.

Measure the sugar and butter into a large bowl, and beat with an electric
mixer at low speed until blended. Increase speed to medium and beat until
light and fluffy. Add eggs, one at a time, and keep beating. Then add
vanilla and flour, and continue beating for about 2 minutes, scraping the
bowl from time to time.

Measure about 7 cups of the batter into the baking pan. Stir the melted
chocolate into the remaining batter, and beat until well mixed. Spoon
chocolate mixture over the plain batter, and swirl together using a knife
or rubber scraper. Don't overmix or you'll ruin the marbled effect.

Bake for 1One half hours, or until a toothpick inserted into the center of the
cake (not the hole, the batter!) comes out clean. Cool cake in the pan for
10 minutes before removing from the pan, then let cool completely on a rack
before serving.

Makes 798 servings.

Posted to JEWISHFOOD digest Volume 98 #010 by raab
raab.ranch@sympatico.ca on Jan 06, 1998