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Oregon hazelnut swirl coffee cake

Yield: 1 10" cake

Ingredients:

• 1/2 c Solid vegetable shortening
• 1 1/2 c Sugar
• 5 Eggs
• 3 c Sifted all-purpose flour
• 1 ts Baking soda
• 1 ts Baking powder
• 1/2 ts Salt
• 1 c Dairy sour cream
• 1/4 c Milk
• 2 ts Vanilla
• 1 1/2 c Roasted & ground hazelnuts -(Oregon hazelnuts)
• 1/2 c Sugar
• 6 tb Unsweetened cocoa

Instructions:

Cream shortening with 1-1/2 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 1/2 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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