Recipe - Double Chocolate Pound Cake

One half cup Butter or margarine,
Room temperature
Three fourths cup Brown sugar
Three fourths cup Granulated sugar
4 Squares (4 oz.) unsweetened
Chocolate, melted
4 Eggs
2 One half cup Cake flour
One half teaspoon Baking soda
1 cup Buttermilk
2 teaspoon Vanilla
1 cup Chocolate chips coated in
2 tablespoon Allpurpose flour

Preparation time: 20 min. Baking time: about 50 min. Oven temperature: 350
degrees F.

This cake is so rich and moist and it keeps well for some time in a well
covered cake tin or wrapped in plastic in the refrigerator.

For one 10inch cake you will need:

Fresh cut or sliced up strawberries, for garnish

1. Cream butter with sugars until smooth and well blended.

2. Add chocolate and eggs, one at a time. Beat until fluffy.

3. Mix flour and baking soda. Add to creamed mixture.

4. Blend in buttermilk and vanilla, stir until smooth. Add chocolate chips.

5. Turn batter into a wellgreased and floured 10inch tube baking pan.

6. Bake at 350 degrees F. for 40 to 50 minutes or until a cake tester comes
out clean.

7. Let cake cool in pan for a couple of minutes.

8. Turn cake out of pan onto a wire rack. Cool completely.

9. Garnish with fresh cut or sliced up strawberries or other berries.

10. Serve with a dollop of whipping cream.

From: Great American Recipes Shared by: Kaitlin Young

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini