Yield: 12 Servings
| Measure | Ingredient |
|---|---|
| ½ cup | Butter or margarine |
| 1 cup | Sugar |
| 3 | Eggs |
| 3 cups | Flour |
| 3 teaspoons | Baking powder |
| ½ teaspoon | Baking soda |
| ½ teaspoon | Salt |
| 1 cup | Milk |
| Filling/topping: | |
| 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.