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Chocolate-Chip Coffee Cake
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Source: Taste of the South Parties magazine
| 1 (18.25 oz.) pkg. | `yellow cake mix |
| 1 (8 oz) | sour cream |
| 3/4 c. | vegetable oil |
| 2/3 c. | sugar |
| 4 large | eggs |
| 1/4 c. | packed brown sugar |
| 1/2 c. | semisweet chocolate chips |
| Chocolate Glaze: | |
| 1/2 c. | powdered sugar |
| 1 Tb. | unsweetened cocoa powder |
| 3 Tb. | heavy whipping cream |
Preheat oven to 350 degrees. Grease and flour a 10 cup Bundt pan; set aside. In a large mixing bowl, combine cake mix, sour cream, oil, sugar, and eggs. Beat at low speed with an electric mixer for 30 seconds, or just until moistened; beat at medium speed for 2 minutes. Spoon half of batter into Bundt pan; set aside. In a small bowl, combine brown sugar and chocolate morsels. Sprinkle evenly over batter in prepared pan. Spoon remaining batter over brown sugar mixture. Bake for 50-55 minutes, or until a wooden toothpick inserted in center comes out clean. Let cool in pan on wire rack for 15 minutes. Remove from pan, and cool completely. Spoon glaze over cooled cake.
For the glaze: in a small bowl, stir together all ingredients until smooth.
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