Title: Double Chocolate Pound Cake
Categories: Chocolate Cake
Yield: 6 Servings

1/2	c	Butter or margarine,
		Room temperature
3/4	c	Brown sugar
3/4	c	Granulated sugar
4		Squares (4 oz.) unsweetened
		Chocolate, melted
4		Eggs
2 1/2	c	Cake flour
1/2	ts	Baking soda
1	c	Buttermilk
2	ts	Vanilla
1	c	Chocolate chips coated in
2	tb	All-purpose flour

Preparation time: 20 min. Baking time: about 50 min. Oven temperature: 350 degrees F.

This cake is so rich and moist and it keeps well for some time in a well covered cake tin or wrapped in plastic in the refrigerator.

For one 10-inch cake you will need:

Fresh sliced strawberries, for garnish

1. Cream butter with sugars until smooth and well blended.

2. Add chocolate and eggs, one at a time. Beat until fluffy.

3. Mix flour and baking soda. Add to creamed mixture.

4. Blend in buttermilk and vanilla, stir until smooth. Add chocolate chips.

5. Turn batter into a well-greased and floured 10-inch tube baking pan.

6. Bake at 350 degrees F. for 40 to 50 minutes or until a cake tester comes out clean.

7. Let cake cool in pan for a couple of minutes.

8. Turn cake out of pan onto a wire rack. Cool completely.

9. Garnish with fresh sliced strawberries or other berries.

10. Serve with a dollop of whipping cream.

From: Great American Recipes Shared by: Kaitlin Young

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