CHOCOLATE INTRIGUE

FOR THE CAKE:
2 3/4 cups all-purpose or unbleached flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup (2 sticks) margarine or butter, softened
2 cups granulated sugar
3 eggs
1 1/2 teaspoons vanilla
1/8 teaspoon peppermint extract, optional
1 cup milk
3/4 cup chocolate syrup
1/4 teaspoon baking soda
FOR THE GLAZE:
1 cup powdered sugar
1/4 cup chocolate syrup
1 teaspoon vanilla or 1/8 teaspoon peppermint extract

TO PREPARE CAKE:
Preheat oven to 350 degrees. Generously grease and flour a 12-cup bundt pan.

In a small bowl, combine flour, baking powder and salt.

In a large bowl, beat margarine and sugar until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Stir in vanilla and peppermint extract. Gradually add dry ingredients alternately with milk, blending well after each addition.

Place 2 cups batter in a small bowl; pour remaining batter into pan. To reserved batter, add chocolate syrup and baking soda; blend well. Pour chocolate batter over batter in pan. (Do not mix or swirl the light and chocolate batters; the chocolate batter will sink as the cake bakes, forming a luscious inside layer.)

Bake for 70 to 80 minutes or until cake springs back when touched lightly near center. Let cool upright in pan 45 minutes; remove from pan. Place on a serving plate; let cool completely.

TO PREPARE GLAZE:
In a small bowl, stir together powdered sugar, chocolate syrup and extract until smooth. If needed for a glaze consistency, stir in water, a few drops at a time.

Spoon glaze over cooled cake, allowing some to run down the sides.

Makes 20 servings
Source: Recipe booklet: Simply From Scratch Recipes, the Pillsbury Company, 1977