1 1/2 c Butter
3 c Sugar
5 Eggs
3 c Flour
1/2 c Cocoa
1/2 ts Salt
1/2 ts Baking powder
1 c Milk
2 ts Vanilla
-GLAZE-
4 oz German chocolate
1 tb Butter
1/4 c Water
1 c Confectioner’s sugar
1/4 ts Salt
1 ts Vanilla
CAKE: Have all ingredients at room tempera- ture. Cream butter and sugar
well. Add eggs, one at a time, beating after each addition. Sift dry
ingredients together 3 times. Add alternately with milk to butter mixture,
starting and ending with flour. Add vanilla. Bake in well-greased bundt pan
at 300 for 1-1/2 hours. Let cool in pan 10 minutes. Remove. Put glaze over
cake while still warm. GLAZE: Cook chocolate, butter and water over low
heat. Stir in sugar. Add salt and vanilla. Beat and pour over cake.
MRS J.B. MOORING (ETHEL)
MARVELL, AR
From the book High Cotton Cookin’, Marvell Academy Mothers Assn, Marvell,
AR 72366, ISBN 0-918544-14-9, downloaded from Glen’s MM Recipe Archive,
Yields
1 Servings