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Name: Chocolate Chunk Chocolate Cake
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: 1 ts Vanilla extract; 1 1/2 c Sugar; 2 tb Warm water; 3/4 c Unsweetened cocoa powder; 1 tb Instant coffee crstals; 3/4 c (1 1/2 sticks) unsalted; 1 1/2 c All purpose flour; Powdered sugar; 1 1/2 ts Baking Powder; 1/2 ts Salt; 3 lg Eggs; room temp.; 4 Milk (3.52 oz) chocolate; 2/3 c Sour cream

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INGREDIENTS

1 ts Vanilla extract
1 1/2 c Sugar
2 tb Warm water
3/4 c Unsweetened cocoa powder
1 tb Instant coffee crstals
3/4 c (1 1/2 sticks) unsalted
1 1/2 c All purpose flour
Powdered sugar
1 1/2 ts Baking Powder
1/2 ts Salt
3 lg Eggs; room temp.
4 Milk (3.52 oz) chocolate
2/3 c Sour cream

Servings

INSTRUCTIONS

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

NOTES

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Chocolate Chunk Chocolate Cake

1 ts Vanilla extract
1 1/2 c Sugar
2 tb Warm water
3/4 c Unsweetened cocoa powder
1 tb Instant coffee crstals
3/4 c (1 1/2 sticks) unsalted
1 1/2 c All purpose flour
 Powdered sugar
1 1/2 ts Baking Powder
1/2 ts Salt
3 lg Eggs; room temp.
4 Milk (3.52 oz) chocolate
2/3 c Sour cream

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

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Nutrition

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Serving Size: 1 Serving (1272g)
Recipe Makes: 1 Servings

Calories: 4544
Calories from Fat: 262 (6%)

Amt Per Serving		% DV

	Total Fat 29.2g	39 %
	Saturated Fat 16.2g	81 %
	Monounsaturated Fat 7.5g
	Polyunsanturated Fat 1.9g
Cholesterol 60.1mg		18 %
Sodium 649.7mg		22 %
Potassium 916.6mg		24 %
Total Carbohydrate 1084.1g		319 %
	Dietary Fiber 16.5g	66 %
	Sugars, other 1067.6g
Protein 28.3g		40 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 4544

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