Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

9 oz MILK CHOCOLATE
1/2 c CHOCOLATE SYRUP
1/2 c BUTTER
1/2 c MARGARINE
2 c SUGAR
4 ea EGGS
1 ts VANILLA
2 1/2 c CAKE FLOUR
1/2 ts BAKING SODA
1 c BUTTERMILK
1 ea POWDERED SUGAR

IN THE TOP OF A DOUBLE BOILER, MELT CHOCOLATE IN SYRUP, STIRRING
OCASSIONALLY. COOL TO LUKE WARM. IN A LARGE BOWL CREAM BUTTER,
MARGARINE, AND SUGAR UNTIL LIGHT AND FLUFFY. ADD EGGS, 1 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 350 DEG F. FOR 1 HOUR. TEST WITH TOOTHPICK TO SEE IF DONE.
COOL COMPLETELY. TURN OUT ONTO PLATE. SPRINKLE WITH POWDERED SUGAR.

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