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Fort Bragg, California
Creme de Cacao Swiss
Cream butter until light and fluffy. Add sugar gradually and continue to cream. Blend in vanilla. Add eggs, one at a time, beating well after each. Sift together flour, baking powder, cocoa and salt. Add nuts and coat well. Add dry ingredients to creamed mixture, alternately with sour cream, creme de cacao, and chocolate chips. Blend well. Turn into greased and floured bundt pan.
Bake in a 12-cup bundt pan at 350 degrees for 50 to 60 minutes or until cake tests done. Leave in pan for at least 30 minutes before turning out.
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