Fudge chip poundcake

 
                            Fudge Chip Poundcake
 
 Recipe By     : Bon Appetit Magazine/  November  1983  p.120
 Serving Size  : 10   Preparation Time :0:00
 Categories    : Cakes- Loaf                      Cakes- Pound
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    6      tbsp          sugar
    3      tbsp          cocoa -- sifted
    1 1/2  tbsp          water
      1/2  cup           butter -- room temperature
    1      cup           sugar
    2                    large eggs -- room temperature
    1      tsp           vanilla extract
    1 1/2  cups          flour
    1      tsp           baking powder
      1/4  tsp           salt
      1/2  cup           milk
      1/2  cup           semisweet chocolate chips
      1/8  tsp           baking soda
 
 OVEN: 350
 Butter and flour a 9 x 5- inch loaf pan.
 
 Blend sugar and cocoa in heavy small saucepan. Stir in water.
 Bring to simmer over medium-low heat, stirring until smooth.
 Simmer mixture gently three minutes. Cool completely.
 
 Cream 1/2 cup butter in large bowl of electric mixer until fluffy.
 Gradually beat in sugar. Beat in eggs one at a time. Blend in vanilla. 
 Sift flour with baking powder and salt. Add to batter alternately with milk,
 blending well after each addition. Fold in chocolate chips.
 
 Turn 1/3 of batter into prepared pan, spreading higher at edges.
 Divide remaining batter in half.  Blend half into cooled cocoa mixture with
baking soda.
 Spoon over batter in pan and spread, leaving 1/2" border at edges.
 
 Top with remaining light batter. Bake until tester inserted in center comes
 out clean, 65 to 70 minutes. Cool in pan 10 minutes. Invert cake onto rack and
cool completely.
 
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