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Apr 16, 2010

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

3 eggs

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

eggs, sour

cream and vanilla until well mixed. Combine flour, baking powder,

baking soda

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