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INGREDIENTS

2 1/2 c Flour
1 c Sugar
2 Eggs
1/2 c Raspberry preserves
3/4 c Butter
1 ts Almond extract
1 pk (8 oz) cream cheese
1/4 ts Salt
1/2 ts Powder
1/2 c Sliced almonds
1/2 ts Baking soda
3/4 c Sour cream

Servings

INSTRUCTIONS

The recipe for the Choc Mint Cake was copied from the L.A. Times years ago from the same article I got my recipe for the Black Raspberry Cream Cheese Coffeecake from. The coffeecake is a favorite in my house. I thought Id send the recipe again for people who didnt get the recipe the first time I sent it. Both cakes were First prize winners at the L. A. County Fair Years ago. Grease and flour bottom and sides of 9" tube pan or 9 or 10 inch springform pan. In a large bowl, combine flour and 3/4 cup sugar. Using pastry blender or fork, cut in butter until mixture resembles coarse crumbs. Reserve 1 cup crumb mixture. To remainging crumb mixture, add baking powder, baking soda, salt, sour cream, almond extract, and 1 egg. Blend well. Spread dough over bottom and 1 inch up sides of prepared pan. Pat dough about 1/4 inch thick on sides. In small bowl, combine cream cheese, 1/4 c sugar and 1 egg. Blend well. Pour into dough-lined pan. Carefully spoon preserves evenly over cheese mixture. In small bowl, combine reserved crumb mixture and almonds. Sprinkle over preserves. Bake at 350 degrees until cream cheese is set and crust is deep golden brown, 45 to 55 minutes. Remove from oven and cool 15 minutes. Remove from pan. Serve warm or cool, cut in wedges. Makes 12 servings. Each serving contains about: 422 calories; 259 mg sodium; 93 mg cholesterol; 24 grams fat; 47 grams carbohydrates; 7 grams protein; 0.49 grams fiber. Posted to KitMailbox Digest by GAdams1350@aol.com on Jul 21, 1997

NOTES

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Black Raspberry Cream Cheese Coffeecake

2 1/2 c Flour 
1 c Sugar 
2  Eggs 
1/2 c Raspberry preserves 
3/4 c Butter 
1 ts Almond extract 
1 pk (8 oz) cream cheese 
1/4 ts Salt 
1/2 ts Powder 
1/2 c Sliced almonds 
1/2 ts Baking soda 
3/4 c Sour cream

The recipe for the Choc Mint Cake was copied from the L.A. Times years ago  from the same article I got my recipe for the Black Raspberry Cream Cheese  Coffeecake from. The coffeecake is a favorite in my house. I thought Id  send the recipe again for people who didnt get the recipe the first time I  sent it. Both cakes were First prize winners at the L. A. County Fair Years  ago.    Grease and flour bottom and sides of 9" tube pan or 9 or 10 inch springform  pan. In a large bowl, combine flour and 3/4 cup sugar. Using pastry blender  or fork, cut in butter until mixture resembles coarse crumbs. Reserve 1 cup  crumb mixture. To remainging crumb mixture, add baking powder, baking soda,  salt, sour cream, almond extract, and 1 egg. Blend well. Spread dough over  bottom and 1 inch up sides of prepared pan. Pat dough about 1/4 inch thick  on sides. In small bowl, combine cream cheese, 1/4 c sugar and 1 egg. Blend  well. Pour into dough-lined pan. Carefully spoon preserves evenly over  cheese mixture. In small bowl, combine reserved crumb mixture and almonds.  Sprinkle over preserves. Bake at 350 degrees until cream cheese is set and  crust is deep golden brown, 45 to 55 minutes. Remove from oven and cool 15  minutes. Remove from pan. Serve warm or cool, cut in wedges. Makes 12  servings. Each serving contains about: 422 calories; 259 mg sodium; 93 mg  cholesterol; 24 grams fat; 47 grams carbohydrates; 7 grams protein; 0.49  grams fiber. Posted to KitMailbox Digest by GAdams1350@aol.com on Jul 21,  1997

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Nutrition

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Serving Size: 1 Serving (1939g)
Recipe Makes: 1 Servings

Calories: 6455
Calories from Fat: 2159 (33%)

Amt Per Serving		% DV

	Total Fat 239.9g	320 %
	Saturated Fat 120.2g	601 %
	Monounsaturated Fat 76g
	Polyunsanturated Fat 20.2g
Cholesterol 2548.3mg		784 %
Sodium 2469mg		85 %
Potassium 1747mg		46 %
Total Carbohydrate 982.3g		289 %
	Dietary Fiber 17.5g	70 %
	Sugars, other 964.8g
Protein 116.3g		166 %
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Calories per serving: 6455

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