Back 3 Cups Flour
1/2 teas. Salt
1 teas. Watkins Baking Powder
1 Cup Margarine
1/2 Cup Shortening
3 Cups Sugar
5 Eggs
2 teas. Watkins Double-Strength Vanilla Extract
1/2 Cup Watkins Baking Cocoa
1 Cup Milk
Powdered Sugar (optional)
Heat oven to 325 degrees. Spray Bundt pan with Watkins Cooking Spray. Sift flour, salt and baking powder together; set aside. Cream margarine, shortening and sugar until fluffy. Add eggs, vanilla and cocoa; beat until smooth. Add sifted dry ingredients alternately with milk, beginning and ending with dry ingredients. Mix well. Remove 2 cups batter, and make cupcakes. (Bake the cupcakes while cake is baking, but bake them only 30-45 minutes.) Pour remainder of batter into prepared Bundt pan. Bake in preheated oven at least 1 hour, or until done. Let cake stand in pan for about 30 minutes; then invert onto wire rack. Powdered sugar may be sifted on top just before serving. (Sugar turns brown if put on in advance.) This cake is even better 1 or 2 days after it is made, as it becomes moister. This cake freezes well.
© Copyright 1999 The Rising
Stars Team
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