*  Exported from  MasterCook  *

                      Apricot Chocolate Coffeecake

Recipe By     : Leanda Goss <[email protected]>
Serving Size  : 1    Preparation Time :1:30
Categories    : Desserts

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
    1/2  c             Blanched almonds -- chopped
  1      c             Butter -- softened
  8      oz            Cream cheese -- softened
  2 1/4  c             Sugar
    1/2  c             Unsweetened cocoa powder
  5                    Eggs
  2 1/2  c             Cake flour
  2      ts            Baking powder
  1      ts            Baking soda
    1/2  ts            Salt
  6      oz            Dried apricots -- chopped
  6      oz            Semisweet chocolate chips

Preheat oven to 350°F. 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 minutes. Add cocoa and beat
well. Add eggs, one at a time, beating well after each addition.

Sift together cake flour, baking powder, baking soda, and salt. Add
to chocolate mixture. Beat with mixer on low until blended.

In a small bowl, mix together remaining 1/4 cup almonds, remaining
1/2 cup sugar, apricots, and chocolate chips. 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.

Bake 50 to 55 minutes, or until a cake tester inserted in center
comes out clean. Let cake cool in pan 15 to 20 minutes, then invert
onto a rack to let cool completely before serving.


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