Recipe By : Coffee Cakes, author unknown
Serving Size : 16 Preparation Time :0:00
Categories : Coffeecakes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Crumbs:
1 c Chocolate chips
1 c Pecans -- finely chopped
1/4 c Sugar
1 ts Cinnamon
Cake:
2 c Flour
1/3 c Cocoa
1 1/2 ts Baking powder
3/4 ts Baking soda
1 ts Cinnamon
1/2 ts Salt
1 c Unsalted butter -- softened
1 1/4 c Sugar
1 ts Vanilla extract
3 lg Eggs
1 c Sour cream
Preheat oven to 350 F.
Butter a 10" tube pan and set aside.
Crumbs:
Combine the chocolate, pecans, sugar, and cinnamon in a small bowl
and set aside.
Cake:
Sift together the flour, cocoa powder, baking powder, baking soda,
cinnamon, and salt onto a sheet of waxed paper and set aside.
In a medium bowl, beat the butter and sugar with an electric mixer on
high speed until light and fluffy. Change the mixer speed to medium
and beat in the vanilla, then the eggs, one at a time.
Change the mixer speed to low. Alternately, beat in the flour mixture
and sour cream, beginning and ending with the flour mixture and
beating only until blended.
Spread half of the batter in the bottom of the prepared pan. Sprinkle
with half of the crumb mixture. Top with the remaining batter and
crumb mixture, pressing the crumbs in lightly so they adhere to the
batter.
Quickly, but gently cut through the batter and crumbs in an up and
down motion with a knife. Lightly rap the pan once against a hard
surface, to settle the ingredients.
Bake for 40 minutes, then cover the top with aluminum foil. Continue
baking until a skewer inserted halfway between the side of the pan
and the tube comes out clean, about 20 minutes longer.
Cool the cake in the pan on a wire rack for 30 minutes. Carefully
loosen the cake from around the sides of the pan and of the tube.
Invert onto the rack, turn right side-up, and cool completely.
