Apricot Chocolate Coffeecake

Yields:	12 servings
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	Preparation	10 minutes
	Cooking	50 minutes
	Ready In	1 hours

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Ingredients

1/2	cup	almonds	chopped, blanched
2	sticks	butter	or margarine, softened
1	package	cream cheese	(8 oz), softened
2 1/4	cups	sugar
1/2	cup	cocoa powder	unsweetened
5	large	eggs
2 1/2	cups	cake flour
2	teaspoons	baking powder
1	teaspoon	baking soda
1/2	teaspoon	salt
6	ounces	apricots	dried, chopped
6	ounces	chocolate (semi-sweet)	semi-sweet chips

Directions

1. 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 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.

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Member Review

Pasta From Hell

this dish lives up to it's name-i cut back the amount of peppers to two tablespoons and it still killed me! slow burn all the way and an excellent meal.