Chocolate Intrigue

• 3 c. sifted all-purpose flour
• 2 tsp. double-acting baking powder
• 1/2 tsp. salt
• 1 c. butter or margarine
• 2 c. sugar
• 3 eggs
• 1 c. milk
• 1 1/2 tsp. French vanilla
• 3/4 c. chocolate syrup
• 1/4 tsp. baking soda
• 1/4 tsp. French peppermint extract (if desired)

1. Sift flour, baking powder and salt together.
2. Cream butter thoroughly and gradually add sugar, creaming until light and fluffy.
3. Blend in eggs, one at a time, beating well after each. Combine milk and vanilla.
4. Add alternately with the dry ingredients, beginning and ending with dry ingredients.
5. Blend thoroughly on low speed after each addition.
6. Pour two-thirds of batter into 10-inch tube pan, greased on the bottom.

flour, doubleacting baking powder, salt, butter, sugar, eggs, milk, vanilla, chocolate syrup, baking soda, peppermint

Taken from www.cookbooks.com/Recipe-Details.aspx?id=834570 (may not work)