Ingredients

Preparation 10 minutes, baking 1 hour

1 3/4 cups all-purpose flour
1 teaspoon baking powder
Pinch of salt
1 teaspoon vanilla extract
1/4 cup soy milk
8 tablespoons (1 stick) unsalted margarine, at room temperature (soy margarine works well)
1 cup sugar
3 eggs, or egg substitute
6 ounces semisweet chocolate

Directions

Preheat the oven to 350 F. Lightly oil the bottom and sides of a 9-inch loaf pan. Cut a piece of parchment paper to fit the bottom of the pan and set it in. Do not oil the paper.

Sift together the flour, baking powder and salt. In a small glass, stir together the vanilla extract and the soy milk.

With an electric mixer, cream together the margarine and sugar on medium speed until light. The soy margarine may not cream smoothly at this stage but will mix well later.

Add the eggs or egg substitutes one at a time, beating the batter between each. Slow the mixer and alternate slowly adding the flour and soy milk mixtures to the margarine.

Once all ingredients are combined, beat the batter until smooth, about 2 to 3 minutes. Spoon the batter into the loaf pan and smooth the top with a rubber spatula.

In a double boiler, melt the chocolate. Pour the warm chocolate over the cake batter and use a spatula to swirl it thoroughly through the batter.

Bake the loaf for 1 hour, or until a cake tester, knife or toothpick inserted into the center of the loaf comes out clean. Place the pan on a wire rack and let cool 5 minutes. Makes 8 to 10 servings.