*  Exported from  MasterCook  *
 
                           Double Chocolate Babka
 
 Recipe By     : Coffee Cakes.../ Author unknown
 Serving Size  : 16   Preparation Time :0:00
 Categories    : Coffeecakes
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         CRUMBS:
    1      cup           chocolate chips
    1      cup           finely chopped pecans
      1/4  cup           sugar
    1      teaspoon      cinnamon
 					
                         CAKE:
    2      cups          flour
      1/3  cup           cocoa
    1 1/2  teaspoons     baking powder
      3/4  teaspoon      baking soda
    1      teaspoon      cinnamon
      1/2  teaspoon      salt
    1      cup           unsalted butter -- softened
    1 1/4  cups          sugar
    1      teaspoon      vanilla extract
    3                    large eggs
    1      cup           sour cream
 
 OVEN: 350
 Butter a 10″ tube pan and set aside.
 
 CRUMBS:
 Combine the chocolate, pecans, sugar and cinnamon in a small bowl and set aside.
 
 CAKE:
 Sift together the flour, cocoa powder, baking powder, baking soda, cinnamon and
salt onto a sheet of waxed paper and set 
 aside.
 
 In a medium bowl, beat the butter and sugar with an electric mixer on high speed
til light and fluffy. Change the mixer 
 speed to medium and beat in the vanilla , then the eggs, one at a time.
 
 Change the mixer speed to low. Alternately, beat in the flour mixture and sour
cream, beginning and ending with the 
 flour mixture and beating only til blended.
 
 Spread half of the batter in the bottom of the prepared pan. Sprinkle with half
of the crumb mixture. Top with the 
 remaining batter and crumb mixture, pressing the crumbs in lightly so they adhere
to the batter.
 
 Quickly, but gently cut through the batter and crumbs in an up and down motion
with a knife. Lightly rap the pan once 
 against a hard surface, to settle the ingredients.
 
 Bake for 40 minutes, then cover the top with aluminum foil. Continue baking til a
skewer inserted halfway between the 
 side of the pan and the tube comes out clean, about 20 minutes longer.
 
 Cool the cake in the pan on a wire rack for 30 minutes. Carefully loosen the cake
from around the sides of the pan and 
 of the tube. Invert onto the rack, turn right side-up, and cool completely.
 
                    - - - - - - - - - - - - - - - - - -

Plain Text Version of This Recipe for Printing or Saving