| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy, Grains |
|
Cakes, Entertain |
12 |
Servings |
INGREDIENTS
|
|
-Dottie Cross TMPJ72B |
| 1 |
c |
(2 sticks) unsalted butter; softened |
| 3/4 |
c |
Sugar |
| 2 |
c |
Sifted all-purpose flour |
| 1/4 |
ts |
Salt |
| 1 |
ts |
Baking soda |
| 2 |
ts |
Baking powder |
| 3 |
|
Large eggs |
| 1 |
c |
Sour cream |
| 2 |
ts |
Vanilla extract |
| 1 |
c |
Coarsely chopped walnuts |
| 4 |
oz |
Bittersweet chocolate; coarsely chopped |
INSTRUCTIONS
Preheat oven to 350 degrees. Butter and flour a 10-to
12-cup fluted tube pan. In a large bowl, using a
hand-held electric mixer set at high speed, beat the
butter until creamy, about 1 minute. Add the sugar and
continue beating at high speed until light and creamy,
about 2 minutes. Sift together the flour, salt, baking
soda, and baking powder. At low speed, beat in 1/2 cup
of the flour mixture, then beat in 1 of the eggs. Beat
in another 1/2 cup of the flour mixture, then 1 of the
remaining eggs. Repeat with another 1/2 cup of the
flour mixture, and the last egg. Beat in the remaining
flour along with the sour cream and vanilla. Using a
spatula, fold in the walnuts and chocolate. Transfer
the batter to the prepared pan and smooth the surface.
Bake for 45 to 55 minutes in the preheated oven until
the cake begins to shrink from the sides of the pan
and a toothpick inserted in the center comes out
clean. The surface will crack. Remove the cake from
the oven and let cool for about 10 minutes in the pan,
then turn it out onto a wire cake rack. Cool
completely before serving. Serves 12. Source: An
Edible Christmas" cookbook by Irena Chalmers.
Reformatted by: CYGNUS, HCPM52C
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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