---------- Recipe via Meal-Master (tm) v8.02
  Categories: Cakes, Usenet
       Yield: 1 cake
       1 c  Shortening
   1 1/2 c  Sugar
       3    Eggs
       2 oz Baking chocolate
            -(unsweetened), melted
       2 c  Cake flour
       2 t  Baking powder
       1 t  Salt
     1/4 t  Baking soda
       1 c  Cream, heavy
       2 t  Vanilla extract
   Preheat oven to 325 degrees F.  Butter a Bundt pan and sprinkle with about
   2 T dry bread crumbs, until it is well-coated. This makes a much better
   crust than flour does.
   In a large bowl, add the sugar to the shortening and cream well.  Blend in
   the eggs, one at a time, and beat well. Stir in the melted chocolate.
   Sift together the dry ingredients.  Combine the cream and vanilla extract.
   Add to the chocolate mixture alternately with the dry ingredients,
   beginning and ending with the dry ingredients. Pour the batter into the pan
   and bake for 50-60 minutes. Cool the cake in the pan a few minutes before
   *  A rich chocolate Bundt cake -- I got this recipe from my mom, who got it
   from an American book called Swedish Baking. I like to make this because it
   does not need to be frosted, which makes it an easy dessert.  Yield:  one
   Bundt cake.
   *  This is not an authentic Swedish recipe because their flour is different
   enough to cause problems in baking.  However, the results seem authentic.
   : Difficulty:  easy to moderate.
   : Time:  20 minutes preparation, 1 hour baking.
   : Precision:  measure carefully.
   : Kate Hedstrom
   : UC San Diego
   : San Diego,Ca
   : sdcsvax!sdcc12!np42cb
   : Copyright (C) 1986 USENET Community Trust