Source: The Jerusalem Post Cream the margarine and the sugar together.. Add the eggs one at a time. Sift the baking powder, flour and spice together. Add the sifted ingredients to the creamed mix, alternating with the milk. Fold in the chocolate. Bake in a greased Bundt pan for 40-50 minutes in a medium-hot oven. Cool for 10 minutes and remove from the pan... May be eaten plain or with a simple chocolate glaze. This cake freezes very well. Posted to JEWISH-FOOD digest by Helen Ring
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|Serving Size: 1 Serving (3283g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 4204 (38%)|
|Amt Per Serving||% DV|
|Total Fat 467.1g||623 %|
|Saturated Fat 100.8g||504 %|
|Monounsaturated Fat 213g|
|Polyunsanturated Fat 124.5g|
|Cholesterol 4234.9mg||1303 %|
|Sodium 6386.3mg||220 %|
|Potassium 2027.7mg||53 %|
|Total Carbohydrate 1559.9g||459 %|
|Dietary Fiber 12.6g||50 %|
|Sugars, other 1547.3g|
|Protein 175.1g||250 %|
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Calories per serving: 10967
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