CHOCOLATE CHUNK COFFEE CAKE

FOR THE CHOCOLATE-NUT MIXTURE:
1 (4 oz) pkg Baker's German's Sweet chocolate, chopped
1/2 cup chopped nuts
1/4 cup sugar
1 tsp cinnamon
FOR THE CAKE:
1 3/4 cups all purpose flour
1/2 tsp Calumet Baking Powder
1/4 tsp salt
1 cup (1/2 pint) sour cream or plain yogurt
1 tsp baking soda
1/2 cup (1 stick) margarine or butter, softened
1 cup sugar
2 eggs
1/2 tsp vanilla

TO MAKE THE CHOCOLATE-NUT MIXTURE:
Mix chocolate, nuts, 1/4 cup sugar and cinnamon; set aside.

TO MAKE THE CAKE:
Preheat oven to 350 degrees F. Grease a 9-inch square pan.

Mix flour, baking powder and salt; set aside.

Combine sour cream and baking soda; set aside.

Beat margarine and 1 cup sugar in large bowl until light and fluffy. Add eggs, one at a time, beating well after each addition. Add vanilla. Add flour mixture alternately with sour cream mixture, beginning and ending with flour mixture. Spoon 1/2 the batter into prepared pan. Top with 1/2 the chocolate-nut mixture, spreading carefully with spatula. Repeat layers.

Bake for 30 to 35 minutes or until cake begins to pull away from sides of pan. Cool in pan; cut into squares.

Servings: 6
Source: Baker's Chocolate Cookbook