#2891 - Chocolate Sour Cream Coffee Cake

(by Shirley McNevich)

Batter: 1 cup softened butter; 2 cups white sugar; 2 eggs; 1 1/2 tsp. baking powder; 1/2 tsp. salt; 1 cup Breakstone's sour cream; 1 tsp. vanilla; 2 cups flour

Topping: 1 cup chopped pecans; 2 TBSP white sugar; 1 tsp. cinnamon

Glaze: 1/2 cup Nestle's semi-sweet chocolate bits; 1/4 cup butter

In a mixer add 1 cup softened butter and 2 cups white sugar--beat. Add eggs--beat. Add baking powder, salt and vanilla--beat. Slowly add flour--beat. Remove bowl from mixer--add sour cream--stir to mix. In a small bowl add chopped pecans, 2 TBSP white sugar and cinnamon--stir to mix. In a saucepan over low heat add chocolate bits and butter--cook/stir until melted and smooth (or you can melt them togeter in a microwave safe bowl). Sprinkle 2 TBSP of the pecan topping into the bottom of a greased 9" tube cake pan. Pour half of the batter into the cake pan. Sprinkle 4 TBSP of the pecan topping over the top of the batter. Drizzle half of the chocolate glaze over the pecan topping. Pour the rest of the batter on top of the chocolate glaze. Sprinkle the rest of the pecan topping over the top of the batter. Save the rest of the chocolate glaze for later. Bake the cake at 350 degrees for 1 hour to 1 hour 15 minutes or until inserted toothpick comes out clean. Cool cake, then loosen the sides and invert the cake on to a serving plate. Reheat the remaining chocolate glaze and drizzle it all over the top of the cake.