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Chocolate Intrigue




Source of Recipe


Internet


Recipe Introduction


The "intrigue" is in the baking: as the cake bakes, the chocolate batter
sinks to form a luscious inside layer. The original recipe did not include a glaze. Our updated cake has an easy chocolate glaze you might wish to add as a finishing touch.



List of Ingredients




CAKE
2 3/4 cups All Purpose or Unbleached Flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup margarine or butter, softened
2 cups sugar
3 eggs
1 cup milk
l 1/2 teaspoons vanilla
1/8 teaspoon peppermint extract, if desired

3/4 cup chocolate syrup
1/4 teaspoon baking soda

GLAZE
1 cup powdered sugar
1/4 cup chocolate syrup
1 teaspoon vanilla or
1/8 teaspoon peppermint extract



Recipe



Heat oven to 350°F. Generously grease and flour 12-cup fluted tube pan. Lightly spoon flour into measuring cup; level off. In small bowl, combine flour, baking powder and salt. In large bowl, beat margarine and sugar until light and fluffy. Add eggs 1 at a time, beating well after each addition. Stir in 1 1/2 teaspoons vanilla and 1/8 teaspoon peppermint extract. Gradually add dry ingredients alternately with milk, blending well after each addition. Place 2 cups of batter in small bowl; pour remaining batter into greased pan.

To reserved batter, add 3/4 cup chocolate syrup and baking soda; blend well. Pour chocolate batter over batter in pan. DO NOT MIX.

Bake at 350°F. for 70 to 80 minutes or until cake springs back when touched lightly near center. Cool upright in pan 45 minutes; remove from pan. Place on serving plate. Cool completely.

In small bowl, combine all glaze ingredients until smooth. Stir in water, a few drops at a time, if needed for desired glaze consistency. Spoon glaze over cooled cake, allowing some to run down sides.

20 servings.