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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