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 MARMALADE ICE CREAM RECIPE

 

 

RICH COFFEE CAKE RECIPE:

INGREDIENTS:
1 cup butter, softened
2 cups sugar
2 eggs
2 cups all-purpose flour
1-1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup (8 ounces) sour cream
1/2 teaspoon vanilla extract

TOPPING:
1 cup chopped pecans
2 tablespoons sugar
1 teaspoon ground cinnamon

CHOCOLATE GLAZE:
1/2 cup semisweet chocolate chips
1/4 cup butter, cubed

Directions: In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine the flour, baking powder and salt. Combine sour cream and vanilla; add to creamed mixture alternately with dry ingredients just until combined. Combine topping ingredients; sprinkle 2 tablespoons into a greased and floured 10-in. tube pan. For glaze, in a microwave-safe bowl, melt chocolate chips and butter; stir until smooth. Spoon half of the batter over topping; sprinkle with half of the remaining topping. Drizzle with half of the glaze. Top with remaining batter; sprinkle with remaining topping. Bake at 350 for 60-70 minutes or until toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Warm remaining glaze; drizzle over coffee cake. Serve warm if desired. Yield: 12 servings

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