Updated Thursday, May 23rd, 2002
Yield: 6 to 8 servings
In a large mixing bowl, beat the cream until stiff. Beat in the eggs and vanilla. Combine the flour, white sugar, cocoa, baking powder, and salt and sift over the cream. Stir to blend thoroughly. Spoon the batter into the loaf pan.
Bake for 55 minutes or until the cake just begins to pull away from the pan. Cool in the pan for 10 minutes, then turn out onto a wire rack to finish cooling. Before serving, dust liberally with confectioners' sugar.
In this issue: Summer Off the Beaten Path
Comments maybe edited for length and clarity.
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