Preparation / Directions:
Heat oven to 350~F. Grease and flour 10-inch fluted tube pan. Place wire
rack
on counter top to cool cake. Stir together flour, baking powder and salt;
set
aside.
Combine granulated sugar and shortening in large bowl. Beat at medium speed
until fluffy. Add eggs; beat well. Add flour mixture alternately with milk,
beating until smooth after each addition.
Spoon about 2 cups batter into prepared pan. Combine cocoa powder and nuts;
sprinkle half of mixture over batter in pan. Repeat layers, ending with
batter.
Bake at 350~F. about 50 minutes or until toothpick inserted in center comes
out clean. Do not overbake. Remove from pan. Cool on rack 10 minutes.
Transfer coffee cake to serving plate. Drizzle with chocolate glaze or
sprinkle with confectioners sugar.
CHOCOLATE GLAZE: Cook and stir 2 squares semisweet baking chocolate, cut up
and 2 tablespoons Crisco all vegetable shortening in heavy small saucepan
over low heat just until melted. Remove from heat; stir in 3/4 cup
confectioners sugar and 2 tablespoons hot water. Stir in additional hot
water, if necessary, 1/2 teaspoon at a time, until glaze is smooth and of
drizzling consistency.
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