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Prep Time: 0 Minutes Cook Time: 70 Minutes |
Ready In: 70 Minutes Servings: 1 |
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Hope you enjoy this cake, last time I made it I couldn't find the chocolate syrup in the can, had to use the Hersheys in the squeeze type bottle. Ingredients:
1/2 c. butter |
1 1/4 c. sugar |
1 t. instant coffee granules |
4 eggs |
1 (1 lb) can chocolate syrup |
1 1/4 c. all purpose flour |
1 t. baking powder |
1/2 t. salt |
1 1/2 c. chopped walnuts |
1 t. vanilla |
whipped cream |
Directions:
1. Cream butter, 1 C. sugar and coffee until light. Beat in eggs, one at a time, beating well after each addition. Stir in syrup until well blended. Combine flour, baking powder and salt. Fold flour mixture into batter until blended. Stir in 1 C. nuts and vanilla.
2. Pour into greased and floured 9 loose bottomed pan. Combine remaining sugar and nuts. Sprinkle evenly over batter.
3. Bake at 350 for 1 hour 10 minutes or until sides pull away from pan. Center will be moist. Cool cake in pan, on rack for 30 minutes before removing cake from pan.
4. Serve with whipped cream dotted with coffee granules.
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