Chocolate Sour Cream Coffee Cake
Comment on this recipe
1 cup butter or margarine, softened
2 cups granulated sugar
2 cups all-purpose flour
1-1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup sour cream
1/2 teaspoon vanilla
1 cup chopped pecans
2 tablespoons granulated sugar
1 teaspoon ground cinnamon
1/2 cup semi-sweet chocolate chips
1/4 cup butter or margarine
Preheat oven to 350 degrees. Cream butter and sugar until fluffy; add eggs, beating until smooth. Combine flour, baking powder and salt. Gradually add dry ingredients to creamed mixture, blending well. Gently fold in sour cream and vanilla.
Combine topping in a small bowl.
For chocolate glaze, melt chocolate chips and butter in small saucepan over low heat. Stir until smooth. Sprinkle 2 tablespoons topping in bottom of greased and floured 9-inch tube pan. Spoon half of cake batter into pan. Then 4 tablespoons topping over batter. Drizzle half of glaze over topping. Spoon rest of batter in pan and remaining topping. Bake for 1 to 1-1/4 hours. Drizzle remaining glaze on top.