| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy, Grains |
Jewish |
Cakes-, Bundt, And, Tube |
12 |
Servings |
INGREDIENTS
| 4 |
oz |
Butter; softened |
| 1 1/4 |
c |
Sugar |
| 2 |
|
Eggs |
| 1 |
c |
Sour cream |
| 2 |
ts |
Vanilla extract |
| 2 |
c |
Flour |
| 1 |
ts |
Baking powder |
| 1/2 |
ts |
Baking soda |
| 1 |
ds |
Salt |
| 1 |
c |
Chopped walnuts or pecans |
| 1 1/2 |
c |
Semisweet chocolate chips; (9 ounces) |
INSTRUCTIONS
1. Preheat oven to 350 degrees F. In a large bowl, beat together butter,
sugar and eggs with an electric mixer on medium speed until light and
fluffy, 3 to 4 minutes. Beat in sour cream and vanilla until well blended.
Add flour, baking powder, baking soda and salt; beat until well mixed. Stir
in nuts and chocolate chips. Turn batter into a well greased 12- cup bundt
pan.
2. Bake 45 to 55 minutes, or until golden and a cake tester inserted in
center comes out clean. Let cake cool in pan 15 minutes, then unmold onto a
serving plate to cool completely.
SOURCE: 365 Great Chocolate Desserts by Natalie Haughton p. 15 Harper
Collins, NY 1991 ISBN 0-06-016537-5
Recipe by: 365 Great Chocolate Desserts p. 15
Posted to JEWISH-FOOD digest V97 #333 by Linda Shapiro <lss@coconet.com> on
Dec 25, 1997
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