Recipe - Chocolate Chunk Chocolate Cake

2 tablespoon Warm water
1 tablespoon Instant coffee crstals
1 One half cup All purpose flour
Three fourths cup Unsweetened cocoa powder
1 One half teaspoon Baking powder
One half teaspoon Salt
Three fourths cup (1 One half sticks) unsalted
butter; room temp.
1 One half cup Sugar
3 lg Eggs; room temp.
2/3 cup Sour cream
1 teaspoon Vanilla extract
4 Milk (3.52 oz) chocolate
Toblerone bars; cut into
One half inch pieces
Powdered sugar

Bon Appetit:"Too Busy to Cook" by Wendy Remer

Preheat oven to 325 degress. Butter a 9 inch springform pan; dust with
flour. Stir 2 T water and coffee in a small bowl until coffee dissolves;
set aside. Sift cocoa, baking powder, flour and salt into a medium bowl.
Beat butter in a large bowl with electric mixer until fluffy. Gradually add
sugar, beating until well blended. Beat in eggs, one at a time. Add coffee
mixture, sour cream and vanilla and beat to blend. Stir in flour mixture.
Fold in half of chocolate pieces. Transfer batter to prepared pan. Bake
cake until tester inserted in center comes out clean, about 1 hour and 10
mins. Transfer cake to rack; sprinkle remaining chocolate pieces over hot
cake. Cool 10 mins. Cut around cake; release pan sides. Cool cake
completely. Sift powdered sugar over cake. Cut into wedges and serve.

Posted to KitMailbox Digest by ehgf@primenet.com (Ellen / Gormay) on Dec
24, 1997