- Prep. Time: n/a
- Cooking Time: 55min.
- Ready In: n/a
Step 1: Cake:
- 2 1/2 cups all-purpose flour
- 3/4 cup granulated sugar
- 3/4 cup butter or margarine, softened
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup SACO Cultured Buttermilk Blend
- 1/4 cup water
- 1 egg
- 1/2 cup SACO Chocolate CHUNKS, melted
- 1 tsp almond extract
- 1 tsp vanilla extract
Preheat oven to 350°F. In large mixing bowl combine flour and sugar. Cut in butter with fork or pastry blender until mixture is crumbly. Reserve 1/2 the mixture for the topping. To remaining crumb mixture add the baking powder, baking soda, salt and Buttermilk Blend. Mix well. Add water, egg, melted CHUNKS, almond extract and vanilla. Blend well with beater. Spread over bottom of 9” spring form pan. Spread batter 1 inch up on sides of pan.
Step 2: Filling:
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 egg
- 1 cup SACO Chocolate CHUNKS, divided
- 1/2 cup raspberry jam
- nuts, chopped
In small mixing bowl blend together cream cheese, sugar and egg until smooth. Add 1/2 cup of CHUNKS then spread over batter in pan. Spread jam over top of CHUNKS layer, then sprinkle top with 1 cup of reserved flour mixture and rest of CHUNKS. Sprinkle with nuts if desired. Bake 55 minutes, or until wooden toothpick tests done.
This Recipe Yields: 16 servings.
|Calories from Fat||162|
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By Administrator, Madison, WI In Coffee Cakes,