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Chocolate Chunk Coffeecake




Source of Recipe


CD Kitchen


List of Ingredients




Topping:
10 ounces semisweet chocolate, coarsely chopped
3/4 cup chopped walnuts
2/3 cup sugar
Cake:
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



Recipe



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 until smooth. Spoon 1/2 (about 2 cups) of the batter into prepared pan, spreading evenly. Sprinkle with 1/3 of the topping (scant 1 cup). Repeat layering 2 more times.

Bake 55 to 65 minutes or until a wooden pick inserted in center comes out
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 temperature.