Sour cream coffee cake w/ chocolate & walnuts
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Sour cream coffee cake w/ chocolate & walnuts
  Coffee    Chocolate    Walnuts    Cakes    Creams  
Last updated 6/12/2012 12:52:25 AM. Recipe ID 14138. Report a problem with this recipe.
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      Title: Sour cream coffee cake w/ chocolate & walnuts
 Categories: Cakes, Entertain
      Yield: 12 servings
 
           -Dottie Cross TMPJ72B
      1 c  (2 sticks) unsalted butter;
           -softened
    3/4 c  Sugar
      2 c  Sifted all-purpose flour
    1/4 ts Salt
      1 ts Baking soda
      2 ts Baking powder
      3    Large eggs
      1 c  Sour cream
      2 ts Vanilla extract
      1 c  Coarsely chopped walnuts
      4 oz Bittersweet chocolate;
           -coarsely chopped
 
  Preheat oven to 350 degrees. Butter and flour a 10-to 12-cup fluted
  tube pan. In a large bowl, using a hand-held electric mixer set at
  high speed, beat the butter until creamy, about 1 minute. Add the
  sugar and continue beating at high speed until light and creamy,
  about 2 minutes. Sift together the flour, salt, baking soda, and
  baking powder. At low speed, beat in 1/2 cup of the flour mixture,
  then beat in 1 of the eggs. Beat in another 1/2 cup of the flour
  mixture, then 1 of the remaining eggs. Repeat with another 1/2 cup of
  the flour mixture, and the last egg. Beat in the remaining flour
  along with the sour cream and vanilla. Using a spatula, fold in the
  walnuts and chocolate. Transfer the batter to the prepared pan and
  smooth the surface. Bake for 45 to 55 minutes in the preheated oven
  until the cake begins to shrink from the sides of the pan and a
  toothpick inserted in the center comes out clean. The surface will
  crack. Remove the cake from the oven and let cool for about 10
  minutes in the pan, then turn it out onto a wire cake rack. Cool
  completely before serving. Serves 12. Source: An Edible Christmas"
  cookbook by Irena Chalmers. Reformatted 




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Recipe ID 14138 (Apr 03, 2005)

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