Layered Chocolate Cake
1 cup (2 sticks) margarine
1 cup white granulated sugar
1 cup brown sugar, packed
1 cup milk
1 teaspoon vanilla
3 cups all-purpose flour
2 teaspoons Clabber Girl Baking Powder
1 teaspoon salt
3/4 cup cocoa
1/4 cup water
1/4 teaspoon baking soda
1/2 teaspoon peppermint extract
In large mixing bowl, cream together margarine, sugars and eggs. Add milk and vanilla; set aside.
In a separate bowl, sift flour together with Clabber Girl Baking Powder and salt. Combine with creamed mixture, beat for 2 minutes. Pour approximately 2/3 of the batter into a greased bundt pan or 10-inch tube pan.
To the remaining 1/3 of the batter mixture add cocoa, water, baking soda and peppermint extract. Blend well. Pour over the top of batter in the pan, but do not mix together.
Bake at 350 degrees F for 60 to 65 minutes. Cool completely before removing from pan.
From the Clabber Girl Recipe Book
“RECIPES TO WARM THE HEART”