Ingredients:
2 c. granulated sugar
1 c. Hiland butter, softened to room temperature
4 eggs
2 tsp. Griffin's vanilla
1 (4 oz.) box Baker's German's Sweet Chocolate, melted
3 c. Shawnee Best All-Purpose flour
1/2 tsp. baking soda
2 tsp. salt
1 c. Hiland buttermilk
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Instructions:
Preheat oven to 300 degrees. Cream together sugar and butter until light and fluffy. Add eggs, one at a time, beating well after each addition. Add vanilla and melted chocolate; blend thoroughly. Sift together flour, baking soda and salt. Add dry ingredients alternately with buttermilk to creamed mixture. Pour batter into lightly greased and floured 10" tube pan (or decorative Bundt pan). Bake for 1 1/2 hours. When cake is done, let stand for 10 minutes in pan, then remove and cover loosely with foil until completely cool. Makes 16 servings.
Kitchen Kimberley's Tips:
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If using a dark-coated pan, lower oven temperature by 25 degrees.
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Dust the cooled cake lightly with powdered sugar.
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I use the new 'Pam' for baking, with fabulous results...it has flour in it!
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This recipe is from my second cookbook, Sweet Treasures, available on this website! Shop around! The website has been completely updated for you!
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