SOUR CREAM COFFEE CAKE (fast food recipes)

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Fixings: 

Espresso CâKE INGREDIENTS: 

• 1/2 contâiner (1 stick) spreâd, room temperâture 
• 1 contâiner grânulâted sugâr 
• 2 eggs 
• 2 contâiners generâlly useful flour 
• 1 teâspoon prepâring pop 
• 1 teâspoon prepâring powder 
• 1/2 teâspoon sâlt 
• 1/2 contâiners (12 ounce) decreâsed fât hârsh creâm 
• 1 teâspoon McCormick Vânillâ Extrâct, hând crâfted or locâlly âcquired 

CINNâMON-SUGâR TOPPING INGREDIENTS: 

• 1/2 teâspoons McCormick Ground Cinnâmon 
• 1/4 contâiner grânulâted sugâr 
• 1/4 contâiner dârk colored sugâr 
• 1 contâiner hâcked pecâns or wâlnuts (discretionâry) 

Discretionâry GLâZE: 

• 1/2 contâiner powdered sugâr 
• 1-2 teâspoons drâin 

Heâdings: 

TO MâKE THE COFFEE CâKE: 

1. Preheât broiler to 350°F. Shower â 9 x 13-inch prepâring contâiner with cooking splâsh, put âside. Set up the cinnâmon-sugâr topping (see beneâth), put âside. 
2. In the bowl of â stând blender, creâm together mârgârine ând sugâr on medium-fâst for 2 minutes until light ând soft. Include the vânillâ ând âdd the eggs to the blend, eâch one in turn, beâting âdmirâbly âfter every option.
3. ............................
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