I know it looks like a lot of work, but it really isn't. It's a bit annoying that it employs so many dishes, but this is super yummy. I made it for Thanksgiving breakfast the first time I did it and it turned out really well. You can actually make it the day before and then just put it on a warmer or do a small reheat the day of. And I left the nuts out. For large gatherings, I'm never sure of someone's allergies (and I'm not really a nut person) and it tasted just fine.
- 1 cup chopped walnuts or pecans
- 3/4 cup semisweet chocolate pieces
- 1 1/2 cup granulated sugar, divided
- 1/2 cup packed brown sugar
- 1 tsp ground cinnamon
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/8 tsp salt
- 1/2 cup butter, softened
- 2 eggs
- 8 oz sour cream
- 1 tsp vanilla
Grease a 13x9x2 inch baking pan; set aside. For filling, in a medium bowl combine nuts, chocolate pieces, 1/2 cup granulated sugar, brown sugar, and cinnamon, set aside.
In a small bowl combine flour, baking powder, baking soda, and salt; set aside. In a large mixing bowl combine the 1 cup granulated sugar and butter; beat with an electric mixer on medium speed until well-combined. Add eggs; beat until combined. Beat in sour cream and vanilla. Add flour mixture to the beaten mixture, beating until smooth (batter will be thick). Set aside 1 cup batter.
Preheat oven to 350 degrees. Evenly spread remaining batter in the prepared pan. Sprinkle filling over batter. Spoon reserved batter over filling in small mounds. Bake about 40 minutes or until a wooden toothpick inserted in the center comes out clean. Cook slightly, but serve warm.
Serves 16
Prep Time: 20 minutes
Total Time: 1 hour
Recipe from Better Homes and Gardens New Cookbook
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