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Chocolate Sour Cream Coffee Cake
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| 1 cup | butter, softened |
| margarine, alternative | |
| 2 cups | sugar |
| 2 | eggs |
| 2 cups | flour |
| 1 1/2 tsp | baking powder |
| 1/2 tsp | salt |
| 1 cup | sour cream |
| 1 tsp | vanilla extract |
| Topping: | |
| 1 cup | chopped pecans |
| 2 TB | sugar |
| 1 tsp | cinnamon |
| Chocolate Glaze: | |
| 1/2 cup | chocolate chips |
| 1/4 cup | butter |
For cake, cream butter and sugar in a large bowl. Add eggs, beat until smooth. Slowly add dry ingredients, blend well. Gently fold in sour cream and vanilla.
Mix topping and set aside.
Melt glaze in small pan, stir until smooth.
Sprinkle 2 TB topping in bottom of greased and floured tube or bundt pan. Spoon half of cake batter into pan. Sprinkle 4 TB topping and drizzle half of glaze. Spoon in remaining batter and sprinkle with remaining topping. reserve remaining glaze.
Bake 1 to 1 1/4 hours or until test done. Cool in pan. Transfer to serving plate. Reheat glaze and drizzle over cake.
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