Ingredients
2
tablespoons Gold Medal™ all-purpose flour
2
tablespoons packed brown sugar
1
tablespoon instant espresso coffee powder or granules
1
tablespoon cold butter, cut into 6 pieces
1/2
cup miniature semisweet chocolate chips
1/4
cup chopped pecans
3
cups Gold Medal™ all-purpose flour
1
teaspoon baking powder
1/4
teaspoon salt
1
cup milk
1/4
cup instant espresso coffee powder or granules
2 1/2
cups granulated sugar
1
cup butter, softened
1
teaspoon vanilla
5
eggs
3
tablespoons whipping cream
2/3
cup miniature semisweet chocolate chips
2
teaspoons instant espresso coffee powder or granules
Preparation
Heat oven to 325°F. Grease 12-cup fluted tube cake pan with shortening (do not use cooking spray); lightly flour. In small bowl, mix 2 tablespoons flour, brown sugar and 1 tablespoon espresso powder. Using pastry blender or fork, cut in 1 tablespoon butter pieces until crumbly. Stir in 1/2 cup chocolate chips and pecans; set aside.
In medium bowl, mix 3 cups flour, baking powder and salt; set aside. In 1-cup glass measuring cup, combine milk and 1/4 cup espresso powder; set aside.
In large bowl, beat granulated sugar, 1 cup butter, vanilla and eggs with electric mixer on low speed 30 seconds. Beat on high speed 5 minutes, scraping bowl occasionally. Beat flour mixture into sugar mixture alternately with milk mixture on low speed, beating just until smooth after each addition. Spread 3 cups batter into pan. Sprinkle streusel mixture over batter. Carefully spread remaining batter over streusel.
Bake 1 hour 30 minutes to 1 hour 40 minutes or until toothpick inserted in center comes out clean and crack at the center top of cake no longer looks moist. Cool 20 minutes; remove from pan to cooling rack. Cool completely, about 2 hours.
In small microwavable bowl, combine glaze ingredients. Microwave on High 30 seconds; stir until smooth. Spoon over cake, allowing some to drip down side of cake.
