Post by Granny Smith on Apr 5, 2008 12:34:13 GMT -5
Sour Cream Chocolate Coffee Cake
contributed by carla
3/4 c. butter, softened
1-1/2 c. packed light brown sugar
3 eggs
2 t. vanilla
3 c. all-purpose flour
2 t. baking powder
2 t. cinnamon
1-1/2 t. baking soda
1/2 t. nutmeg
1/4 t. salt
1-1/2 c. sour cream
1/2 c. semisweet chocolate chips
1/2 . chopped walnuts
powdered sugar
Preheat oven to 350F. Grease and flour 12-cup Bundt pan or 10" tube pan. Beat butter in large bowl with electric mixer on medium speed until creamy. Add brown sugar; beat until light and fluffy. Beat in eggs and vanilla until well blended. Combine flour, baking powder, cinnamon, baking soda, nutmeg and salt in large bowl; add to butter mixture alternately with sour cream. Beat on low speed, beginning and ending with flour mixture until well blended. Stir in chocolate chips and walnuts. Spoon into prepared pan.
Bake 45 to 50 minutes. Cool in pan 15 minutes. Remove from pan to wire rack; cool completely. Sprinkle with powdered sugar.
contributed by carla
3/4 c. butter, softened
1-1/2 c. packed light brown sugar
3 eggs
2 t. vanilla
3 c. all-purpose flour
2 t. baking powder
2 t. cinnamon
1-1/2 t. baking soda
1/2 t. nutmeg
1/4 t. salt
1-1/2 c. sour cream
1/2 c. semisweet chocolate chips
1/2 . chopped walnuts
powdered sugar
Preheat oven to 350F. Grease and flour 12-cup Bundt pan or 10" tube pan. Beat butter in large bowl with electric mixer on medium speed until creamy. Add brown sugar; beat until light and fluffy. Beat in eggs and vanilla until well blended. Combine flour, baking powder, cinnamon, baking soda, nutmeg and salt in large bowl; add to butter mixture alternately with sour cream. Beat on low speed, beginning and ending with flour mixture until well blended. Stir in chocolate chips and walnuts. Spoon into prepared pan.
Bake 45 to 50 minutes. Cool in pan 15 minutes. Remove from pan to wire rack; cool completely. Sprinkle with powdered sugar.