Double Fudge Chocolate Tube Cake

1 3/4 cups white sugar
1 cup brown sugar
1 cup oil
2 large eggs
2 teaspoons pure vanilla
3/4 cup Saco cocoa, (measured, then sifted)
3 cups unbleached all-purpose flour - such as Hodgson Naturally White Unbleached all purpose or Five Roses Never Bleached All Purpose Flour
1/2 teaspoon salt
1 1/2 teaspoons baking soda
2 teaspoons baking powder
2 cups brewed, just-warm coffee
Topping:
3/4 cup Saco semi-sweet chocolate chunks
confectioner's sugar
Preheat oven to 350 F. Generously grease a large Bundt or 9 or 10 inch tube pan.
Combine white and brown sugar, oil, eggs and vanilla beat (electric mixer or a large hand whisk) for one minute until smooth. Add cocoa, flour, salt, baking soda, baking power and salt. Stir briefly then drizzle in coffee, stirring at the same time, to make a smooth, somewhat loose batter.
Spoon batter into pan. Bake for 60-72 minutes or until cake tests done. Bundt cakes take longer to bake than tube pan. Top should spring back when touched when cake is done.
Topping: Sprinkle on chocolate chunks as soon as cake comes out of oven and allow to sit on cake to melt. Use a butter knife to swirl melted chocolate in a decorative fashion. As cake reaches room temperature, give it a gentle shake to loosen it - but do not remove it from pan. Place cake in refrigerator to firm up chocolate. Once chocolate is well set, place a plate on top of pan and invert cake onto plate. (If any of the melted chocolate chips get on the plate when you do this just spread them back on with a butter knife or metal spatula). When chocolate is cooled and set, dust with confectioner's sugar.
As well, this cake can be topped with white chocolate and dark chocolate chunks. When you spread, you'll get a marbled effect. Yum.
Serves 12-16

A Treasury of Jewish Holiday Baking© by Marcy Goldman  is due out this August (l998) from Doubleday.   It will guide you to the best ryes, cheesecakes, rugulah, marble cakes, strudels and fluden.
To sample more of Marcy's recipes, visit her website at www.betterbaking.com.

3 sticks of butter (or butter/shortening combination)
1 cup brown sugar
1 cup granulated sugar
12 egg yolks
2-3 teaspoons vanilla (also good with almond/vanilla)
3 1/2 cups flour
2 teaspoons baking soda
Blend the butter and sugar thoroughly. Then add egg yolks, vanilla and mix well.  Next blend in the flour (no need to sift), salt and baking soda. Drop by rounded tablespoonfuls onto a greased cookie sheet. Press down with the bottom of a heavy glass that's been dipped in granulated sugar (or roll balls of dough in sugar and press down with a fork).  Bake at 350° for about 10 to 12 minutes.
For chocolate cookies just add 3 oz. of melted chocolate and 1/2 cup more of flour.

• Create restaurant-style sundaes by topping pieces of leftover cake with ice cream and chocolate sauce
  
• Crumble leftover cake and sprinkle over ice cream
  
• Mix leftover cake crumbs into buttercream frosting as use as for the filling between two cake layers
  
• Toast leftover slices of pound cake (works great with stale pound cake) and top with fresh fruit and whipped cream (optional)
  
• Make trifle.
  
• Make an ice cream cake by layering softened ice cream with cake  pieces or crumbs in a springform pan and then freezing until solid  (line the sides of the springform with wax paper first for easier removal after freezing). Frost with whipped cream and garnish  with shaved chocolate, chocolate curls or chocolate sprinkles.