- 15
- 20 mins
- 65 mins
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Ingredients
- 3 sticks (11/2 Cups) butter, melted and cooled (Marjorie uses unsalted butter)
- 21/2 Cups sugar
- 1 TB. PURE VANILLA EXTRACT
- 6 large eggs
- 1 TB. instant coffee crystals or espresso powder
- 11/2 Cups all-purpose flour
- 1 Cup NATURAL COCOA POWDER
- 1 tsp. baking powder
- 1 tsp. PENZEYS CINNAMON
- 1 Cup semisweet chocolate chips
- 1 Cup chopped pecans or walnuts
- Prep. time: 20 minutes
- Baking time: 40-45 minutes
- Serves: 15-18
Preparation
Step 1
Preheat oven to 350°. Grease a 9x13 baking dish and set aside. In a large bowl, combine the melted butter, sugar and VANILLA and mix well. Add the eggs one at a time, stirring or whisking after each addition. Stir in the coffee or espresso powder. In a separate bowl, sift together the flour, COCOA, baking powder and CINNAMON. Stir into the wet ingredients until just combined. Stir in the chocolate chips. Spread the batter in the pan and sprinkle with nuts. Bake at 350° for 40-45 minutes or until the cake begins to pull away from the sides of the pan. Let cool completely before cutting or the cake will crumble apart.