Chocolate chunk coffee cake

6 Servings

Ingredients

Quantity Ingredient
1 pack (4 oz) Baker's German's Sweet chocolate, chopped
½ cup Chopped nuts
¼ cup Sugar
1 teaspoon Cinnamon
1¾ cup All purpose flour
½ teaspoon Calumet Baking Powder
¼ teaspoon Salt
1 cup (1/2 pint) sour cream or yogurt (plain)
1 teaspoon Baking soda
½ cup (1 stick) margarine or butter, softened
1 cup Sugar
2 Eggs
½ teaspoon Vanilla

Directions

CAKE:

From: Baker's Chocolate Cookbook NUT LAYER:

HEAT oven to 350.

MIX chocolate, nuts, ¼ cup sugar and cinnamon; set aside. Mix flour, baking powder and salt; set aside. Combine sour cream and baking soda; set aside.

BEAT margarine and 1 cup sugar in large bowl until light and fluffy.

Add eggs, one at a time, beating well after each addition. Add vanilla. Add flour mixture alternately with sour cream mixture, beginning and ending with flour mixture. Spoon ½ the batter into greased 9-inch square pan. Top with ½ the chocolate-nut mixture, spreading carefully with spatula. Repeat layers.

BAKE for 30 to 35 minutes or til cake begins to pull away from sides of pan.

Cool in pan; cut into squares.

Preptime: 30 minutes.

Bake time: 30 to 35 minutes.

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