1 pkg dry yeast, or cake yeast
14 cup warm water
1 tbsp granulated sugar
3 cups sifted flour
3/4 cup scalded milk, cooled
3/4 cup butter or margarine
2 cups granulated sugar
3 eggs
1 tsp vanilla
2/3 cup unsweetened cocoa
1/2 cup warm water
1/2 tsp salt
1 tsp soda
1/2 tsp ground cinnamon
1 cup chopped blanced almonds
confectioner’s sugar
In medium bowl, dissolve years in warm water. Add 1 tbso sugar, 2 cups flour and milk. Beat until smooth and elastic. Cover and let rise in warm place for 40 minutes, or until dough doubles in bulk.
In large bowl, beat butter with 2 cups sugar, eggs and vanilla until light and fluffy. Beat in cocoa, dissolved in 1/2 cup warm water. Add yeast mixture and remaining flour, sifted with salt, baking soda and cinnamon. Beat for 5 minutes. Fold in almonds.
Put into greased bundt pan, cover and let rise about 2 hours or until dough doubles in bulk. Bake at 350 degrees for 40 to 50 minutes or until tests done.
Cool in pan for 30 minutes, turn out on wire rack to complete cooling. Sprinkle with confectioner’s sugar.
If you enjoyed this article, please consider sharing it!
