1 pk (4 oz) Baker’s German’s
-Sweet chocolate, chopped
1/2 c Chopped nuts
1/4 c Sugar
1 ts Cinnamon
CAKE:
1 3/4 c All purpose flour
1/2 ts Calumet Baking Powder
1/4 ts Salt
1 c (1/2 pint) sour cream or
-yogurt (plain)
1 ts Baking soda
1/2 c (1 stick) margarine or
-butter, softened
1 c Sugar
2 Eggs
1/2 ts Vanilla
From: Baker’s Chocolate Cookbook
NUT LAYER:
HEAT oven to 350.
MIX chocolate, nuts, 1/4 cup sugar and cinnamon; set aside. Mix flour,
baking powder and salt; set aside. Combine sour cream and baking soda; set
aside.
BEAT margarine and 1 cup sugar in large bowl until light and fluffy. Add
eggs, one at a time, beating well after each addition. Add vanilla. Add
flour mixture alternately with sour cream mixture, beginning and ending
with flour mixture. Spoon 1/2 the batter into greased 9-inch square pan.
Top with 1/2 the chocolate-nut mixture, spreading carefully with spatula.
Repeat layers.
BAKE for 30 to 35 minutes or til cake begins to pull away from sides of
pan.
Cool in pan; cut into squares.
Preptime: 30 minutes.
Bake time: 30 to 35 minutes.
From
Yields
6 Servings