| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy, Eggs |
German |
Chocolate, Breads, Snacks, Desserts |
6 |
Servings |
INGREDIENTS
| 1 |
pk |
(4 oz) Baker's German's Sweet chocolate, chopped |
| 1/2 |
c |
Chopped nuts |
| 1/4 |
c |
Sugar |
| 1 |
ts |
Cinnamon |
| 1 3/4 |
c |
All purpose flour |
| 1/2 |
ts |
Calumet Baking Powder |
| 1/4 |
ts |
Salt |
| 1 |
c |
(1/2 pint) sour cream or yogurt (plain) |
| 1 |
ts |
Baking soda |
| 1/2 |
c |
(1 stick) margarine or butter, softened |
| 1 |
c |
Sugar |
| 2 |
|
Eggs |
| 1/2 |
ts |
Vanilla |
INSTRUCTIONS
CAKE:
From: Baker's Chocolate Cookbook
NUT LAYER:
HEAT oven to 350.
MIX chocolate, nuts, 1/4 cup sugar and cinnamon; set aside. Mix flour,
baking powder and salt; set aside. Combine sour cream and baking soda; set
aside.
BEAT margarine and 1 cup sugar in large bowl until light and fluffy. Add
eggs, one at a time, beating well after each addition. Add vanilla. Add
flour mixture alternately with sour cream mixture, beginning and ending
with flour mixture. Spoon 1/2 the batter into greased 9-inch square pan.
Top with 1/2 the chocolate-nut mixture, spreading carefully with spatula.
Repeat layers.
BAKE for 30 to 35 minutes or til cake begins to pull away from sides of
pan.
Cool in pan; cut into squares.
Preptime: 30 minutes.
Bake time: 30 to 35 minutes.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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