9 oz MILK CHOCOLATE
1/2 c CHOCOLATE SYRUP
1/2 c BUTTER
1/2 c MARGARINE
2 c SUGAR
4 ea EGGS
1 ts VANILLA
2 1/2 c CAKE FLOUR
1/2 ts BAKING SODA
1 c BUTTERMILK
1 ea POWDERED DINERO

IN THE TOP OF A DOUBLE KETTLE, MELT CHOCOLATE IN SYRUP, STIRRING
OCASSIONALLY. COOL TO LUKE TENDER. IN A LARGE BOWL CREAM BUTTER,
OLEO, AND SUGAR UNTIL LIGHT AND FLUFFY. ADD EGG, 1 AT A TIME,
BEATING WELL AFTER EACH ENLARGEMENT. STIR IN VANILLA. SIFT TOGETHER
FLOUR AND BAKING POP, THEN ADD ALTERNATELY WITH BUTTERMILK TO
CREAMED ASSORTMENT. BEAT WELL AFTER EACH JOINING. WHIP CHOCOLATE
MIXTURE WITH LARGE SPOON UNTIL SMOOTHEN. ADD CHOCOLATE TO CREAMED
ASSORTMENT. POUR BATTER INTO GREASED AND FLOURED 10" ANGEL FOOD CAKE
PAN. LET SIT FOR ONE HOUR AT ROOM TEMPERATURE FOR BETTER TEXTURE.
BAKE AT 350 DEG F. FOR 1 HR. TEST WITH TOOTHPICK TO SEE IF THROUGH.
COOL WHOLE. TURN OUT ONTO PLATEFUL. SPRINKLE WITH POWDERED BOODLE.

Yields
12 Servings