Ingredients
- 3 CUPS SIFTED ALL PURPOSE FLOUR
- 1 TBSP BAKING POWDER
- 1/4 TSP SALT
- 1 CUP OR 2 STICKS BUTTER SOFTENED
- 3 CUPS SUGAR
- 1 1/2 TSP VANILLA
- 3 EGGS
- 1 CUP UNSWEETENED COCOA POWDER
- 1 3/4 CUP MILK
- CONFECTIONERS FROSTING
- ALLEGRETTI GLAZE
Preparation
Step 1
1. SIFT FLOUR, BAKING POWDER, SALT TOGETHER INTO WAXED PAPER
2. BEAT BUTTER AND SUGAR TOGETHER IN MEDIUM SIZED BOWL UNTIL FLUFFY. ADD VANILLA. ADD EGGS ONE AT A TIME, BEATING WELL AFTER EACH ADDITION. ADD COCOA. ADD MILK ALTERNATELY WITH SIFTED DRY INGREDIENTS IN 3 ADDITIONS, BEATING WELL AFTER EACH ADDITIONS. POUR INTO GREASED AND FLOURED 10 INCH BUNDT PAN
3. BAKE IN PREHEATED OVEN AT 350 FOR ONE HOUR AND 20 MINUTES, OR UNTIL CAKE TESTER INSERTED IN CENTER COMES OUT CLEAN. INVERT ONTO WIRE RACK; COOL.
4. DRIZZLE CONFECTIONERS FROSTING OVER TOP. DRIZZLE ALLEGRETTI GLAZE OVER FROSTING. GARNISH WITH GREEN GRAPES DIPPED IN FROSTING IF YOU WISH
CONFECTIONERS FROSTING: BLEND 1 1/2 CUPS SIFTED 10X SUGAR WITH ABOUT 5 TSP WATER UNTIL SMOOTH AND WELL BLENDED
ALLEGRETTI GLAZE MELT 1 SQUARE UNSWEETENED CHOCOLATE WITH 1/4 TSP VEGETABLE SHORTENING IN TOP OF DOUBLE BOILER OVER HOT WATER.