Oregon hazelnut swirl coffee cake

1 10\" cake

Ingredients

Quantity Ingredient
½ cup Solid vegetable shortening
1½ cup Sugar
5 Eggs
3 cups Sifted all-purpose flour
1 teaspoon Baking soda
1 teaspoon Baking powder
½ teaspoon Salt
1 cup Dairy sour cream
¼ cup Milk
2 teaspoons Vanilla
1½ cup Roasted & ground hazelnuts (Oregon hazelnuts)
½ cup Sugar
6 tablespoons Unsweetened cocoa

Directions

Cream shortening with 1-½ cups sugar. Add eggs, one at a time, beating well after each. Sift together flour, baking soda, baking powder and salt. Stir into the creamed mixture alternately with sour cream, milk and vanilla. Pour half the batter into a greased and floured 10-inch tube pan. Combine nuts, ½ cup sugar and cocoa.

Sprinkle half the cocoa mixture over batter in pan. Spoon remaining batter over cocoa mixture, then sprinkle with remaining cocoa mixture. With a metal spatula, cut through batter to swirl in cocoa mixture slightly. Bake in a 350 oven for 1 hour, or until cake tests done. Cool in pan about 10 minutes before turning out. Cool on rack.

* COOKFDN brings you this recipe with permission from: * Oregon Hazelnut Industry and The Hazelnut Marketing Board

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