Double Chocolate Pound Cake

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 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