Berlin Chocolate Ring

• 1 cup butter, room temperature
• 1 cup sugar
• 4 eggs
• 4 14 cups cake flour
• 4 teaspoons baking powder
• 34 cup milk
• 1 teaspoon vanilla extract
• 1 teaspoon lemon, rind of, finely grated
• 34 cup currants
• 7 ounces bittersweet chocolate or 7 ounces semisweet chocolate, melted
• 12 cup pistachios or 12 cup pine nuts

1. Preheat oven to 375 degrees (190 c.).
2. Grease an 8 cup fluted ring mold; set aside.
3. In a large bowl, beat together butter and sugar.
4. Beat in eggs until light and fluffy.
5. Sift together flour and baking powder.
6. Gradually add flour mixture and milk, alternately, to butter mixture.
7. Stir in vanilla, lemon peel and currants.
8. Batter should hold its shape when mixed, but should be moist enough to drop slowly off a wooden spoon.
9. Pour batter into greased mold.
10. Bake 1 hour or until a wooden pick inserted in center comes out clean.
11. Cool 5 to 10 minutes in pan, then turn out of pan on a cooling rack.
12. Spoon melted chocolate over warm cake, coating completely.
13. Sprinkle nuts over cake.
14. Cool completely.

butter, sugar, eggs, cake flour, baking powder, milk, vanilla, lemon, currants, bittersweet chocolate, pistachios

Taken from www.food.com/recipe/berlin-chocolate-ring-4554 (may not work)