Recipe By : Bon Appetit Magazine, Nov 1983, p.120
Serving Size : 10 Preparation Time :0:00
Categories : Cakes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 tb Sugar
3 tb Cocoa -- sifted
1 1/2 tb Water
1/2 c Butter -- room temperature
1 c Sugar
2 lg Eggs -- room temperature
1 ts Vanilla extract
1 1/2 c Flour
1 ts Baking powder
1/4 ts Salt
1/2 c Milk
1/2 c Semisweet chocolate chips
1/8 ts Baking soda
Preheat oven to 350 F. Butter and flour a 9x5" loaf pan.
Blend sugar and cocoa in heavy small saucepan. Stir in water. Bring
to simmer over medium-low heat, stirring until smooth. Simmer mixture
gently three minutes. Cool completely.
Cream 1/2 cup butter in large bowl of electric mixer until fluffy.
Gradually beat in sugar. Beat in eggs one at a time. Blend in
vanilla. Sift flour with baking powder and salt. Add to batter
alternately with milk, blending well after each addition. Fold in
chocolate chips.
Turn 1/3 of batter into prepared pan, spreading higher at edges.
Divide remaining batter in half. Blend half into cooled cocoa mixture
with baking soda. Spoon over batter in pan and spread, leaving 1/2"
border at edges.
Top with remaining light batter. Bake until tester inserted in center
comes out clean, 65 to 70 minutes. Cool in pan 10 minutes. Invert
cake onto rack and cool completely.
