Chocolate Sour Cream Coffee Cake

Cake

Ingredients:

• 1 cup butter or margarine, softened
• 2 cups granulated sugar
• 2 eggs
• 2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup sour cream
• 1/2 teaspoon vanilla extract

Instructions:

Preheat the oven to 350°. Creamthe butter and sugar in a large bowl until fluffy. Add the eggs and beat until smooth. In a medium bowl, combine the flour, baking powder and salt. Gradually add the dry ingredients to the creamed mixture, blending well. Gently fold in the sour cream and vanilla.

Sprinkle 2 tablespoons of topping in the bottom of a greased and floured 9-inch tube pan. Spoon half of the cake batter into the pan. Sprinkle 4 tablespoons topping over the batter and drizzle half the glaze over the topping. Spoon the remaining batter into the pan and sprinkle with the remaining topping. Reserve the remaining glaze. Bake for 1 to 1 1/4 hours or until it tests clean. Cool in the pan, then transfer to a serving plate. Reheat the remaining glaze and drizzle over the cake.

Topping

Ingredients:

• 1 cup pecans, chopped
• 2 tablespoons granulated sugar
• 1 teaspoon ground cinnamon

Instructions:

Combine all the ingredients in a small bowl.

Chocolate Glaze

Ingredients:

• 1/2 cup semisweet chocolate chips
• 1/4 cup butter or margarine

Instructions:

Melt the chocolate chips and butter in a small saucepan over low heat, stirring until smooth. Sprinkle 2 tablespoons of topping in the bottom of a greased and floured 9-inch tube pan. Spoon half of the cake batter into the pan. Sprinkle 4 tablespoons topping over the batter and drizzle half the glaze over the topping. Spoon the remaining batter into the pan and sprinkle with the remaining topping. Reserve the remaining glaze. Bake for 1 to 1 1/4 hours or until it tests clean. Cool in the pan, then transfer to a serving plate. Reheat the remaining glaze and drizzle over the cake.