** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. IN THE TOP OF A DOUBLE BOILER, MELT CHOCOLATE IN SYRUP, STIRRING OCASSIONALLY.
2. COOL TO LUKE WARM. IN A LARGE BOWL CREAM BUTTER, MARGARINE, AND SUGAR UNTIL LIGHT AND FLUFFY.
3. ADD EGGS, 1 AT A TIME, BEATING WELL AFTER EACH ADDITION.
4. STIR IN VANILLA. SIFT TOGETHER FLOUR AND BAKING SODA, THEN ADD ALTERNATELY WITH BUTTERMILK TO CREAMED MIXTURE.
5. BEAT WELL AFTER EACH ADDITION. WHIP CHOCOLATE MIXTURE WITH LARGE SPOON UNTIL SMOOTH.
6. ADD CHOCOLATE TO CREAMED MIXTURE. POUR BATTER INTO GREASED AND FLOURED 10\" ANGEL FOOD CAKE PAN.
7. LET SIT FOR ONE HOUR AT ROOM TEMPERATURE FOR BETTER TEXTURE.
8. BAKE AT 350 DEG F FOR 1 HOUR. TEST WITH TOOTHPICK TO SEE IF DONE.
9. COOL COMPLETELY. TURN OUT ONTO PLATE. SPRINKLE WITH POWDERED SUGAR.
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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Egg, Milk, Butter, Gluten, Natural Sweeteners allergies.
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