December 09, 2017
Desserts, Cakes, Tube/Bundt,
Dairy, Cooking For A Crowd, Baby Shower, Brunch, Christmas, Entertaining, Fall/Autumn, Mother's Day, Potluck, Winter, Oven Bake, Vegetarian, Make it from scratch, Flour, Chocolate, Kosher Dairy more
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"Recipe source: Sift (holiday 2015)"
Preheat oven to 350 degrees F.
Lightly grease two 6-cup bundt-style pans, one 10 inch tube pan, two 81/2 x 4 1/2 inch loaf pans or one 12-cup bundt pan.
In a bowl whisk together the flours and salt and set aside. In a large mixing bowl cream together the butter, stars and baking powder until light and fluffy (3-5 minutes). Add the eggs, one at a time, beating well after each addition and stopping to scrape the sides and bottom of the bowl occasionally.
Lower the mixer's speed and then add the flour mixture alternately with the sour cream, beginning and ending with the flour. Stir in vanilla and almond extracts.
Measure out 2 cups of the batter and stir the espresso powder and melted chocolate into the batter. Spoon the vanilla batter into the prepared pan(s). Place dollops of the chocolate batter over the vanilla in a a random pattern. Swirl the batters together with a knife or spatula.
Bake for 40-45 minutes or until cake tester inserted in the center comes out clean and the cake begins to pull away from the edges of the pan. Remove from oven and place on rack to cool for 15 minutes. After 15 minutes, carefully turn the cake out of the pan and return to the rack to cool completely.
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