Name: Chocolate Nut Sour-Cream Coffeecake
Ingredients: 0.6667 cup walnuts, finely chopped; 3 tbsp cocoa; 0.5 tsp ground cinnamon; 1/3 cup for the nut filling, plus more for the batter sugar; 0.75 cup butter or margarine (1 1/2 sticks), softened; 3 cup all-purpose flour; 1.5 cup sour cream; 1.5 tsp baking soda; 1.5 tsp baking powder; 2 tsp vanilla extract; grated peel of 1 orange; 3 eggs; confectioners' sugar (optional)

Breads

13 ingredients

Transcription in progress. This card was hard to read on the original scan, so some details are not yet captured. See the source scan below.

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Ingredients

⅔ cup walnuts, finely chopped
3 tbsp cocoa
½ tsp ground cinnamon
1/3 cup for the nut filling, plus more for the batter sugar
¾ cup butter or margarine (1 1/2 sticks), softened
3 cup all-purpose flour
1½ cup sour cream
1½ tsp baking soda
1½ tsp baking powder
2 tsp vanilla extract
grated peel of 1 orange
3 eggs
confectioners' sugar (optional)

Method

About 3 hours before serving or early in the day: In a small bowl, mix the walnuts, cocoa, cinnamon and 1/3 cup sugar; set aside. Preheat oven to 350 degrees F. Grease a 10-inch Bundt pan.
In a large bowl, with the mixer at low speed… [method continues off the bottom of the scan]

Notes

The bottom of this clipping is cut off, so the full method and the batter sugar amount are incomplete.

Original card

The recipe above was transcribed from this scan of Vera’s original card.