1 cup butter or margarine (room temp)
2-1/2 cups sugar
5 eggs
3 cups flour
1/2 t salt
1/2 t baking powder
1/2 cup cocoa
1 cup milk
1 t vanilla
Cream butter until light and fluffy. Add sugar gradually creaming well. Beat in eggs one at a time. Sift fluor, measure, then sift twice again with salt, baking powder, and cocoa. Mix in dry ingredients alternately with milk, beating just until blended. Stir in vanilla. Turn into a greased and floured 10" tube pan. Bake in a slow oven 325 for about one hour and 40 minutes or until cake tester comes out clean. Let cool on rack. Then turn out. Makes 12 to 14 servings.
Good served with whipped cream, ice cream, peaches, or berries.
I like this all right, but I found it a little dry. We put ice cream on in, and it was just fine for a one-time thing.
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