CHOCOLATE INTRIGUE

2-3/4 cups all purpose flour
2 tsps. baking powder
l/2 tsp. salt
l cup margarine or butter, softened
2 cups sugar
3 eggs
l-l/2 tsp. vanilla
l/8 tsp. peppermint extract, if desired
l cup milk
3/4 cup chocolate syrup
l/4 tsp. baking soda
Heat oven to 350. Generously greast bottom only of l0″ tube pan. In
small bowl combine flour, baking powder & salt. In large bowl beat
butter & sugar until light & fluffy. Add eggs l at a time, beating
well after each addition. Stir in vanilla & peppermint extract.
Gradually add dry ingredients alternately with milk, blending well
after each addition. Place 2 cups of batter in small bow; pour
remainingbatter in greased pan. To reserved batter, add chocolate
syrup & baking soda; blend well. Pour chocolate batter over batter
in pan. DO NOT MIX!
Bake at 350 for 65-75 mins. or until cake springs back when touched
lightly near center. Cool upright in pan 45 mins. remove from pan.
Place on serving plate. Cool Completely.
In small bowl, combine l cup powdered sugar, l/4 cup chocolate syrup
and l tsp. vanilla or l/8 tsp. peppermint extract.
Drizzle over cake.
Serves 20.