Chocolate Syrup Coffee Cake
Source of Recipe
Cake Mix Doctor choc;ate Cookbook
Recipe Introduction
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List of Ingredients
Chocolate Syrup Coffee Cake
from the Cake Mix Doctor Chocolate book
Vegetable oil spray for misting the pan
1 package plain yellow cake mix... (I used vanilla no pudding in the mix)
1 package 3.4 ounces, vanilla instant pudding mix
1 cup sour cream
3/4 cup water
1/2 cup vegetable oil
3 large eggs
1 teaspoon pure vanilla extract
1/2 tsp ground cinnamon
To be swirled in batter...
1/2 cup chocolate syrup
1/2 cup chopped pecans or walnuts (I used pecans...coarse chopped)
Place rack in center of oven and preheat to 350 degrees. Lightly mist 13 x 9 inch pan with vegetable oil spray. Set the pan aside. (I used non-stick spray)
Place cake mix, pudding mix, sour cream, water, oil, eggs, vanilla and cinnamon in large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Stop the machine and scrape down sides of bowl with rubber spatula. Increase the mixer speed to medium and beat for 2 more minutes, scraping down sides of bowl, if needed. The batter should look well combined. Pour the batter into the prepared pan, smoothing it out with the rubber spatula.
Drizzle the chocolate syrup over the top of the cake....swirl it through the batter with a dinner knife to create a marbled effect. (Be Careful not to scrape the bottom of the pan.) Scatter the pecans over the top of the batter. Place the pan in the oven.
Bake cake until it springs back when lightly pressed with your finger 38 to 42 minutes. (Mine took 45 minute). Remove the pan from the oven and place on wire rack to cool for 20 minutes.... Ready to slice and serve.
Store cake covered with foil at room temperature for 3 days or in the refrigerator for up to 1 week. Can also freeze wrapped in foil for up to 6 months. Thaw overnight in refrigerator before serving if frozen.
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