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Add a photoRaciónes: 12
Ingredientes
- 9 ounce Lowfat milk CHOCOLATE
- 1/2 c. CHOCOLATE SYRUP
- 1/2 c. BUTTER
- 1/2 c. MARGARINE
- 2 c. SUGAR
- 4 x Large eggs
- 1 tsp VANILLA
- 2 1/2 c. CAKE FLOUR
- 1/2 tsp BAKING SODA
- 1 c. BUTTERMILK
- 1 x POWDERED SUGAR
Direcciones
- IN THE TOP OF A DOUBLE BOILER, Heat CHOCOLATE IN SYRUP, STIRRING OCASSIONALLY. Cold TO LUKE Hot. IN A LARGE BOWL CREAM BUTTER, MARGARINE, AND SUGAR Till LIGHT AND FLUFFY. Add in Large eggs, 1 AT A TIME, BEATING WELL AFTER EACH ADDITION. STIR IN VANILLA. SIFT TOGETHER FLOUR AND BAKING SODA, THEN Add in ALTERNATELY WITH BUTTERMILK TO CREAMED Mix. BEAT WELL AFTER EACH ADDITION. WHIP CHOCOLATE Mix WITH LARGE SPOON Till SMOOTH. Add in CHOCOLATE TO CREAMED Mix. 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.
- Cold COMPLETELY. TURN OUT ONTO PLATE. SPRINKLE WITH POWDERED SUGAR.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 151g | |
| Recipe makes 12 servings | |
| Calories 449 | |
| Calories from Fat 156 | 35% |
| Total Fat 17.72g | 22% |
| Saturated Fat 7.15g | 29% |
| Trans Fat 1.41g | |
| Cholesterol 91mg | 30% |
| Sodium 263mg | 11% |
| Potassium 152mg | 4% |
| Total Carbs 67.18g | 18% |
| Dietary Fiber 0.9g | 3% |
| Sugars 42.87g | 29% |
| Protein 6.13g | 10% |
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