Chocolate Chunk Coffee Cake
10 ounces semisweet chocolate, coarsely chopped
3/4 cup chopped walnuts
2/3 cup sugar
3/4 cup butter or margarine, softened
1-1/4 cups sugar
1-1/2 cups sour cream
2 teaspoons vanilla
2-1/2 cups all-purpose flour
2-1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
Preheat oven to 350�F. Grease a 10-inch tube pan.
In small bowl, combine topping ingredients; set aside.
Beat butter and sugar in large bowl until light and fluffy. Beat in
cream and vanilla until well mixed. Combine flour, baking powder,
and salt in bowl. On low speed, add flour mixture to batter, beating
smooth. Spoon 1/2 (about 2 cups) of the batter into prepared pan,
evenly. Sprinkle with 1/3 of the topping (scant 1 cup). Repeat
layering 2 more
Bake 55 to 65 minutes or until a wooden pick inserted in center comes
clean. Cool in pan on wire rack for 20 minutes. Remove from pan.
Makes 12 servings
Note: For better mixing results, have all your ingredients at room