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.