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brown sugar chocolate chips walnuts ground cinnamon butter sugar eggs coffee granules vanilla all-purpose baking powder baking soda salt sour cream
Viewed: 111 - Published at: 5 years agoIngredients
- 12 cup firmly packed brown sugar
- 12 cup miniature semisweet chocolate chips
- 12 cup walnuts, finely chopped
- 1 tablespoon ground cinnamon
- 1 cup butter or 1 cup margarine, softened
- 1 12 cups granulated sugar
- 3 eggs
- 1 tablespoon instant coffee granules, dissolved in 1 tablespoon hot water
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 12 teaspoons baking powder
- 1 12 teaspoons baking soda
- 14 teaspoon salt
- 1 12 cups sour cream
Method
- Preheat oven to 350F degrees.
- In a medium bowl, combine brown sugar, chocolate chips, walnuts, and cinnamon; set aside.
- In a large bowl, cream butter and sugar until fluffy.
- Add eggs one at a time, beating well after each addition.
- Now add coffee and vanilla; beat until well blended.
- In a medium bowl, combine flour baking powder, baking soda and salt.
- Alternately stir dry ingredients and sour cream into creamed mixture, stirring just until well blended.
- Spoon one-third of batter into bottom of a greased and floured 10-inch tube pan with a removable bottom.
- Spoon in one-third of chocolate chip mixture over batter.
- Repeat layers, ending with chocolate chip mixture.
- Bake 1 hour or until a toothpick insertd in center of cake comes out clean.
- Cool cake in pan on a wire rack 10 minutes.
- Run a knife around edge of pan; remove sides of pan.
- Allow cake to cool completly.Run your knife around bottom of cake and remove bottom of pan.
- Store in an airtight container.
- Enjoy everyone.
