2 Sticks butter
3 c Sugar
6 Large eggs
3 c All-purpose flour
1/2 ts Salt
1/2 ts Baking powder
1 pk German sweet chocolate
1/4 c Water
3/4 c Milk
1 ts Vanilla
1/2 ts Almond extract; opt.
Stir chocolate in 1/4 cup water over low heat until melted. Cool and
set aside. Cream butter and sugar in large bowl of electri mixer. Add
eggs, one at a time, creaming well after each egg. Add melted
chocolate. In separate bowl, blend flour, baking powder and salt with
a fork. Add flour mixture alternately with milk to creamed mixture in
electric mixer. Blend well. Stir in flavorings. Pour into greased and
floured Bundt or tube pan. Bake in 325 degree oven for one hour and
fifteen minutes. Cool pan on cake rack for 20 minutes. Then loosen
around with silver knife. Cool another 30 minutes before removing
from cake pan. This cake really doesn’t need a frosting, but you
might want to dust on a little powdered sugar.
Yields
12 Servings