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Chocolate Syrup Cake Recipe

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This recipe for Chocolate Syrup Cake, by , is from Pounds/Briggs Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Ethel and Pete Pounds


3 (1 oz) squares unsweetened chocolate
1 cup water
1⅓ cup sugar
cup butter or margarine
2 tsp vanilla

11 tbsp. butter or margarine, softened
1⅓ cup sugar
2 eggs
1 cup milk
1 tsp vanilla
2 cups flour
cup unsweetened cocoa powder (sifted if crumbly)
2 tsp baking powder
tsp salt

Preheat over to 350. Grease and flour a 9-inch pan (a deep one).

Syrup: Heat chocolate and water in a medium saucepan over medium heat, stirring occasionally until chocolate melts. Stir in sugar. Bring to a boil, stirring occasionally. Remove from heat and add butter. Stir until butter melts. Add vanilla and set aside.

Cake: In a large bowl, cream butter with sugar until incorporated. Beat in eggs. Beat in milk and vanilla. In another bowl, stir flour, cocoa, baking powder and salt. Add to cream mixture, stirring until incorporated. Spread batter in pan; pour syrup evenly over batter. A little batter may rise over the top as the cake bakes, so place the pan on a baking sheet.

Bake 65 minutes or until the blade of a knife inserted anywhere in the cake, except for the center, come out clean. Cool on rack for 30 minutes.




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