CHOCOLATE SOUR CREAM COFFEE CAKE
1 c. butter, softened
2 c. granulated sugar
2 eggs
1 1/2 c. cake flour
1 1/2 tsp. baking powder
1/2 tsp. salt
1 c. sour cream
1/2 tsp. vanilla extract
TOPPING:
1 c. chopped pecans
2 tbsp. granulated sugar
1 tsp. ground cinnamon
CHOCOLATE GLAZE:
1/4 c. butter
1/2 c. semi-sweet chocolate chips
Preheat oven to 350 degrees. For cake, cream butter and sugar in large
bowl until fluffy. Add eggs, beating until smooth. In medium bowl, sift
together flour, baking powder and salt. Gradually add dry ingredients to
creamed mixture, blending well. Gently fold in sour cream and vanilla.
For topping, combine all ingredients in small bowl. For glaze, melt
butter and chocolate chips in small saucepan over low heat, stirring until
smooth. Sprinkle 2 tablespoons topping in bottom of greased and floured 9-inch
tube pan.
Spoon 1/2 of cake batter into pan. Sprinkle 4 tablespoons topping over
batter and drizzle 1/2 cup glaze over top. Spoon remaining batter into pan and
sprinkle with remaining topping. Reserve remaining glaze. Bake 60-75 minutes.
Cool 10 minutes in pan. Turn onto serving plate. Drizzle remaining glaze over
top of warm cake. Serves 20.
marilyn
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