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Recipe Name: Apricot Chocolate Coffeecake Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 1

1/2 Cup(s) Blanched Almonds, chopped
1 Cream cheese, 8 oz
2 1/4 Cup(s) Sugar
1/2 Cup(s) Unsweetened cocoa powder
5 Eggs
2 1/2 Cup(s) Cake flour
2 Teaspoon(s) Baking Powder
1 Teaspoon(s) Baking soda
1/2 Teaspoon(s) Salt
6 Ounce(s) Apricots, dried chopped
6 Ounce(s) Semisweet chocolate chips
Preheat oven to 350F. Genereously grease a 12-cup bundt pan. Scatter
1/4 cup almonds over inside of pan. In a large bowl, beat together
butter, cream cheese, and 1 3/4 cups sugar with an electric mixer on
medium until light and fluffy, about 2 mins. Add cocoa and beat well.
Add eggs, one at a time, beating well after each addition. 2. Sift
together cake flour, baking powder, baking soda, and salt. Add to
chocolate mixture. Beat with mixer on low until blended. 3. In a small
bowl, mix together remaining 1/4 cup almonds, remaining 1/2 cup sugar,
apricots, and chocolate chips. Spoon half of cake batter into prepared
pan. Sprinkle 2/3 of apricot mixture over center of batter (mixture
will burn if it touches the sides or middle tube of pan). Spoon on
remaining batter and sprinkle remaining apricot mixture on top. 4.
Bake 50 to 55 mins, or until a cake tester inserted in center comes
out clean. Let cake cool in pan 15 to 20 mins, then invert onto a rack
to let cool completely before serving. Recipe by: Leanda Goss
<ldgoss@METRONET.COM> Posted to CHILE-HEADS DIGEST V3 #, converted by
MM_Buster v2.0l.

Nutrition (calculated from recipe ingredients)
Calories: 5077
Calories From Fat: 1003
Total Fat: 120.4g
Cholesterol: 930mg
Sodium: 3809.7mg
Potassium: 3838.9mg
Carbohydrates: 975.4g
Fiber: 50.1g
Sugar: 546.1g
Protein: 95.3g

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