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Chocolate Yeast Cake

Author/Submitted by: The Margaret Rudkin Pepperidge Farm Cookbook 1970
Servings: 1
Categories: Cakes / Chocolate / Desserts

Ingredients:
3/4  cup  Milk
2  packages  Yeast
1/4  cup  Water, very warm
3  cups  All-purpose flour, sifted
1/2  cup  Butter
2  cups  Sugar
3    Eggs
6  ounces  Semisweet chocolate, melted
1  tablespoon  Baking soda
1/2  teaspoon  Salt
1/2  teaspoon  Vanilla

Directions:
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.


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