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Mar-Val's
Streusel Coffee Cake |
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Our
Toasted Hazelnut
Chocolate Sauce is featured in this wonderful recipe. |
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| Ingredients: |  |
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Nilla Wafers, divided 4 oz Mar-Val's Toasted Hazelnut Chocolate Sauce, melted 1-1/2 cups flour 1 tsp. Baking Powder 1/2 tsp. baking soda 1/4 cup (1/2 stick) butter or margarine, softened 1-1/2 cups granulated sugar 1 tsp. vanilla 2 eggs 1 cup Sour Cream or 1 cup Imo Sour Cream substitute + 1/8 cup Lactate Milk, stirred. 2 Tbsp. butter or margarine 1/2 cup coarsely chopped Pecans 1/2 tsp. ground cinnamon 1/2 cup vanilla frosting |
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Directions:
Preheat oven to 350°F. Coarsely chop 20 of the wafers; set aside for later use. Finely crush remaining 30 wafers; place in medium bowl. Add flour, baking powder and baking soda; mix well. Set aside. Beat 1/4 cup butter and the sugar in large bowl with electric mixer on medium speed until light and fluffy. Blend in vanilla. Add eggs, 1 at a time, beating until well blended after each addition. Add flour mixture alternately with the sour cream, beating well after each addition. Microwave 2 Tbsp. butter in medium microwaveable bowl on High 30 seconds or until melted. Add the reserved chopped wafers along with the pecans and cinnamon, mix well. Spoon half of the cake batter into greased 12-cup fluted tube pan or 10-inch tube pan Top with half of the pecan mixture. Repeat layers. Bake 45 to 55 min. or until toothpick inserted near center comes out clean. Cool 10 min. in pan on wire rack. Loosen cake from side of pan with spatula or knife. Invert cake onto wire rack; gently remove pan. Cool completely. Invert cake onto serving platter, streusel-side up, to serve. How To Melt Chocolate Directions: Microwave chocolate in small microwaveable bowl on HIGH 2 minutes or until chocolate is almost melted, stirring after 1 minute Stir until chocolate is melted. Drizzle vanilla frosting and melted chocolate over coffee cake befor serving. |