Streusel Nut Coffee Cake

1 cup butter or margarine, softened
2 1/2 cups sugar, divided
4 eggs
2 tsp vanill aextract
2 tsp almond extract
4 cups all purpose flour
1 tsp baking soda
2 cups (16 oz) sour cream
1/2 cup chopped walnuts
3 tsp instant chocolate drink mix
2 tsp ground cinnamon

In a large mixing bowl, cream butter and 2 cups sugar. Add eggs, one at a time, beating well after each addition. Beat in extracts. Combine flour and baking soda. Add to the creamed mixture althernately with soure cream. Spoon half into a greased 10 intu tube pan.

In a bowl, combine the walnuts, drink mix, cinnamon and remaining sugar. Sprinkle half over batter. Top with remaining batter and nut minsture. Bake at 350 for 60-70 minute sor until a toothpick insreted near the encter comesout clena. Cool for 10 mintues before removing from pan to a wire rack to cool completley.

Marbled Sour Cream Cake

Nonstick vegetable cooking spray
1 cup semisweet chocolate morsels
1 package (18.25 oz) yellow cake mix
1 cup sour cream
1 cup water
3/4 cup vegetable oil
3/4 cup granulated sugar
4 eggs

1. Position rack in center ov oven and preheat to 375 degrees. Spray a 10 inch bundt pan with the cooking spray.

2. In a medium glass bowl, microwave chocolate morsels on high for 30 seconds. Stir to blend. Continue to microwave until morsels are melted and smooth, about 30 seconds longer. Set aside.

3. In a large bowl, combine cake mix, sour cream, water, oil, sugar and eggs. Using an electric mixer, beat until very well blended, about 2 minutes.

4. Spoon 2 cups of cake batter into melted chocolate, then mix throroughly to form chocolate batter. Spoon chocolate batter and yellow batter alternately into prepared pan.

5. Bake until a toothpick inserted into center of ckae comes out clean, about 55 minutes. Transfer pan to a cooling rack and cool completely, or refrigerate for 30 mintues. Inver cake into a plattter, then carefully remove pan.

Cover tightly and store at room temperature for up to 3 days.

Brown Sugar Pound Cake with vanilla Glaze

Cake:
3 cups all purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup buttermilk
2 tsp vanilla extract
3 sticks unsalted butter, at room temperature
1 lb light brown sugar
5 large eggs, separated, at room temperature
1/2 cup sugar

Glaze:
1 cup convectioners sugar
2 tbs milk
1/4 tsp vanilla extract

1. Preheat oven to 350'. Butter and flour a 10 inch tube pan or bundt pan.

2. Make cake: Mix dry ingredients in a bowl. Whisk buttermilk and vanilla in a small bowl. Using an electric mixer on medium-high speed, beat butter and brown sugar until fluffy. Beat in egg yolks, 1 at a time. Reduce speed to low; alternately add flour mixture and buttermilk, starting and ending with flour.

3. In a dry bowl, beat egg whites on medium-high speed until soft peaks form. Add sugar 1 tbsp at a time, beating until whites form stiff peaks. Fold 1/3 of egg whites into batter, then fold in remaining whites. Transfer batter to pan.

4. Bake 75-85 minutes, until a toothpick inserted in center comes out clean. Let cake stand in pan 10 mintues, invert onto wire rack; let cool.

5. Make glaze: Mix sugar, milk and vanilla in a bowl until smooth. Spoon glaze atop cake.