I've been meaning to post this for a while. We took it along when we went out of town with friends and it was fabulous ~ incredibly rich but oh, so yummy! Can't believe I didn't take a picture. Enjoy!
1 c butter or margarine, softened
2 c granulated sugar
2 eggs
1 ½ c cake flour
1 ½ tsp baking powder
½ tsp salt
1 c sour cream
½ tsp vanilla extract
TOPPING
1 c chopped pecans
2 T granulated sugar
1 tsp ground cinnamon
CHOCOLATE GLAZE
¼ c butter or margarine
½ c semisweet chocolate chips
Preheat oven to 350 degrees.
For cake, cream butter and sugar in a large bowl until fluffy. Add eggs, beating until smooth. In a 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 a small bowl. For glaze, melt butter and chocolate chips in a small saucepan over low heat, stirring until smooth. Sprinkle 2 T topping in bottom of greased and floured 9-inch tube pan. Spoon half of the cake batter into pan. Sprinkle 4 T topping over batter and drizzle ½ c glaze over topping. Spoon remaining batter into pan and sprinkle with remaining topping. Reserve remaining glaze. Bake 1 hour 15 minutes or until a toothpick is clean. Cool 10 minutes in pan. Turn onto serving plate. Drizzle remaining glaze over top of warm cake.
Yield: about 20 servings
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