Chocolate Sour Cream Ring Cake

Chocolate Sour Cream Ring Cake

 

INGREDIENTS:
125gbutter, softened
1 cup castor sugar
1 teaspoon vanilla essence
2 eggs, lightly beaten
1 1/3 cups self-raising flour
1/2 cup sour cream
NUT MIXTURE:
l/3cup brown sugar
1 teaspoon ground cinnamon
100g dark chocolate, chopped
1/2 cup chopped walnuts or pecans

RECIPE:
Grease a deep 20cm ring pan, line base with grease proof paper; grease paper. Beat butter, sugar and essence in small bowl with electric mixer until light and fluffy,add eggs, one at a time, beat until combined. Transfer mixture to large bowl. Stir in sifted flour with the cream in 2 batches.
Spread one-third of mixture evenly over base of pan, sprinkle evenly with one-third of nut mixture. Repeat layers, ending with nut mixture. Bake in moderate oven about 35 minutes or until cooked. Turn onto wire rack to cool. Nut Mixture: Combine all ingredients in bowl; mix well.

Recipe can be made 2 days ahead. Suitable to freeze. Not suitable to microwave.

 
 
 

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