3/4 c Milk 3 Eggs
2 pk Yeast 6 oz Semi-sweet chocolate; melted
1/4 c Water; very warm 1 ts Baking soda
3 c All-purpose flour; sifted 1/2 ts Salt
1/2 c Butter 1/2 ts Vanilla
2 c Sugar
Preheat oven to 350F at least 20 minutes before starting. Scald the
milk; cool to lukewarm. Sprinkle or crumble the yeast into the very
warm water in a small mixer bowl. Stir until dissolved. Add the milk
and 1 1/2 cups flour. Beat at medium speed until smooth, about 30
seconds. Cover; let rise in a warm place, free from draft, until
light and spongy, about 30 minutes. Meanwhile, place the butter and
sugar in a large mixer bowl. Cream well at medium speed. Add the
eggs, one at a time, beating well after each addition. Add the yeast
mixture and remaining ingredients; beat until well blended, about 1
minute. Turn into a well greased 10″ tube pan. Cover; let rise in a
warm place, free from draft, until light and bubbly, about 1 hour.
Bake in a moderate oven (350F) for about 50 minutes.
Yields
1 cake