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1046 - Chocolate Coffee Cake #




Description

This recipe is from Shirley McNevich's Mom's Best Recipes Vol 5. Published here with her permission.

If you like Shirley McNevich's recipes please consider supporting her, by purchasing her cookbooks. Shirley would also be delighted to receive feedback at her email address.

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1046 - Chocolate Coffee Cake #

(by Shirley McNevich)

Crumbs: 10 squares Baker's semi-sweet baking chocolate (chopped coarsely
with a knife); 3/4 cup chopped walnuts; 2/3 cup white sugar

Cake: 3/4 cup softened butter; 1 1/4 cups white sugar; 3 eggs; 1 1/2 cups
sour cream; 2 tsp. vanilla; 2 1/2 cups flour; 2 1/2 tsp. baking powder; 1 tsp.
baking soda; 1/2 tsp. salt

In a bowl add chopped chocolate, chopped walnuts and 2/3 cup white sugar-
-stir and set aside. In a mixer add butter and 1 1/4 cups white sugar--beat.
Add eggs--beat. Add sour cream and vanilla--beat. Add flour slowly--beat.
Add baking powder, baking soda and salt--beat. Grease a 10" tube
pan/bundt cake pan. Pour 2 cups of the batter into the pan evenly. Sprinkle 1
cup of the chocolate crumb mixture on top of the batter in the pan. Add
another 2 cups of batter on top, and sprinkle another 1 cup of the chocolate
crumbs on top. Pour remaining batter on top, and sprinkle remaining
chocolate crumbs on top (you should end up with 3 layers). Bake at 350
degrees for 55-60 minutes--test with a toothpick for doneness. Cool 20
minutes, then invert on to a cake plate.


 

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