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Jewish Coffee Cake Recipe

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This recipe for Jewish Coffee Cake, by , is from The Panfili Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Patricia (Medenbach) Suarez
Added: Friday, February 20, 2009


2 Sticks Margarine
4 C All Purpose Flour (Sifted)
2 Tsp Baking Powder
2 C sugar
4 Eggs
1 Pt Sour Cream
2 Tsp Baking Soda
2 Tsp Vanilla
Dash Salt
1/2 C Chocolate Chips
1/2 C Chopped Nuts
2 Tbsp Granulated Sugar
2 Tbsp Cocoa

1/2 C Milk
2 Tbsp All Purpose Flour
1/2 Tsp Vanilla
1 Stick Margarine
1 C Confectioner Sugar
Sprinkle of Coconut Flakes

Preheat oven to 350F.

In a large mixing bowl cream margarine and sugar together. Add eggs and mix thoroughly. Add sour cream and vanilla and beat with a hand mixer. Add flour, baking soda, baking powder and salt.

Pour half of the batter into an ungreased 13"x9"x2" pan. To the remaining half, add chocolate chips, chopped nuts, sugar and cocoa, mixing well. Add remaining batter to pan and cut through with a knife to create a marbling effect.

Bake for approximately 1 hour. Check cake with a cake tester.

In a medium sauce pan, combine milk and flour. Cook over low heat until thick. Cool sauce pan in a bowl of cold water until cool and then place in refrigerator until flour paste is thoroughly cooled.

Cream margarine and sugar together and add to the cooled paste mixture. Beat mixture until it has the consistency of whipped cream. Add vanilla and beat again.

When cake is cooled completely - frost cake and sprinkle top with coconut flakes.

Personal Notes:
Personal Notes:
Original Recipe From Eva (Panfili) Suarez
Given to Patty Suarez by Eva Suarez circa 1968.




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