Chocolate Crunch Cake

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King Arthur Flour


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Whisk together all of the filling ingredients except the chocolate chips. Sprinkle half into the bottom of a lightly greased 10- to 12-cup tube pan.

Beat together the butter, sugar, salt, and baking powder in a medium-sized mixing bowl. Beat in the cocoa, then add the eggs one at a time, beating until fluffy after each addition. Whisk the Signature Secrets with the flour, and mix into the batter alter

Mix the chocolate chips into the remaining filling mixture, and sprinkle over the batter, saving about 1/2 cup for the top. Top with the remaining batter, then the remaining 1/2 cup filling.

Smooth the batter, and bake the cake in a preheated 325°F oven for 55 to 60 minutes. When done, the cake will appear moist within its cracked top surface. Remove from the oven, cool in the pan for 10 minutes, then turn out onto a rack. Cool for an hour or

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