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