french coffeecake

12 Servings
½ cup Butter or margarine
1 cup Sugar
3 cups Flour
3 teaspoons Baking powder
½ teaspoon Baking soda
½ teaspoon Salt
1 cup Milk
¼ cup Baking cocoa
¼ cup Sugar
¼ cup Chopped walnuts or hazelnuts

Beat butter with sugar until very light and fluffy. Blend in eggs one at a time. Sift dry ingrdients. add dry ingredients alternately with milk into creamed mixture. Turn batter into a greased and floured 9 inch tube or angel pan. Sprinkle with the topping or if desired add ½ batter/ ½ topping and repeat and swirl cocoa mixture into batter with knife. Bake 350 for 45 minutes to 1 hour or tested done.

remove cake after 15 minutes to cool completely. Cake freeezes well.

wonderfully light and tasty.

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