Chocolate Bar Poundcake
In a double boiler, melt chocolate into syrup, stirring occasionally. Cool to lukewarm. In a large bowl, cream butter, margarine, and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in vanilla. Sift together flour and baking soda, then add alternately with buttermilk to creamed mixture. Beat well after each addition. Whip chocolate mixture with large spoon until smooth. Add chocolate to creamed mixture. Pour batter into greased and floured 10" angel food cake pan. Let sit for one hour at room temperature for better texture. Bake at 350F for 1 hour. Test with toothpick to see if done. Cool completely. Turn out onto plate. Sprinkle with powdered sugar.