"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Chocolate Chunk Coffee Cake Recipe

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This recipe for Chocolate Chunk Coffee Cake, by , is from Joyce Manwiller's Recipe Box, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Domino Sugar


10 oz semi-sweet chocolate, coarsely chopped
3/4 cup chopped walnuts
2/3 cup granulated sugar

3/4 cup softened butter or margarine
1 1/4 cups granulated sugar
3 eggs
1 1/2 cups sour cream
2 tsp vanilla
2 1/2 cups all purpose flour
2 1/2 tsp baking powder
1 tsp baking soda
1/2 tsp salt

Preheat oven to 350F. Grease 10" tube pan.

In a small bowl, combine topping ingredients: Set aside. Beat butter and sugar in a large bowl until light and fluffy. Beat in eggs, sour cream and vanilla until well mixed. Combine flour, baking powder, baking soda and salt in bowl. On low speed, add flour mixture to batter, beating until smooth. Spoon 1/3 (~2 cups) of the batter into prepared pan, spreading evenly. Sprinkle with 1/3 of the topping (scant 1 cup). Repeat layering 2 more times. Bake 55 to 65 minutes or until a wooden pick inserted in the center comes out clean. Cool in pan on wire rack for 20 minutes. Remove from pan. Makes 12 servings.

Personal Notes:
Personal Notes:
For better mixing results, have all your ingredients at room temperature.




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