Yield: 12 Servings
|½ cup||Butter or margarine|
|3 teaspoons||Baking powder|
|½ teaspoon||Baking soda|
|¼ cup||Baking cocoa|
|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.