Title: Chestnut Pound Cake
Categories: Cake Holiday
Yield: 12 Servings

SPIRIT OF CHRISTMAS; BOOK 4
2 3/4	c	Flour
2	c	Sugar
2	ts	Baking soda
1/2	ts	Salt
3		Eggs
1/2	c	Oil
15 1/2	oz	Chestnut puree, sweetened
1	ts	Extract, almond
1/2	c	Brandy
2	c	Semisweet chocolate chips
TOPPING
1/4	c	Brandy

Preheat oven to 350 F. In large mixing bowl, combine flour, sugar, baking soda, and salt, stirring well. Combine eggs and oil and beat into flour mixture. Add chestnut puree, almond extract, and brandy, beating until well blended. Stir in chocolate chips. Pour batter into greased and floured 8" springform pan. Bake 1 hour 15 minutes, until toothpick inserted in center comes out clean. Remove cake from oven and pour brandy over warm cake in pan. Allow cake to cool in pan 1 hour before removing.

Nutritional information per serving: xx calories, xx gm protein, xxx mg cholesterol, xx gm carbohydrate, xxx mg sodium, x gm fiber, xx gm fat (x gm sat, x gm mono, x gm poly), x mg iron, xx mg calcium, xx% of calories from fat.

Tyops by Sylvia Steiger, SylviaRN (at) compuserve (dot) com (change characters as needed, this is to prevent bulk E-mailers from capturing my address), moderator of GT Cookbook and FringeNet Lowfat & Luscious echoes, creator of Frazzled Cook breadmachine mixes, homepage http://ourworld.compuserve.com/homepages/SylviaRN

From: Sylvia Steiger Date: 10-27-97 (16:14) The Once And Future Legend (1) Cooking

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