Cake:
1 c Butter or margarine;
-softened
2 c Sugar
2 Eggs
1 1/2 c Cake flour
1 1/2 ts Baking powder
1/2 ts Salt
1 c Sour cream
1/2 ts Vanilla extract
Topping:
1 c Pecans; chopped
2 tb Sugar
1 ts Cinnamon
Glaze:
1/4 c Butter or margarine
1/2 c Semisweet chocolate chips
Recipe by: The Spirit of Christmas Book 5
Preparation Time: 1:15
Preheat oven to 350 F. 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 ina small saucepan
over low heat,s tirring until smooth.
Sprinkle 2 T. topping in bottom of greased and floured 9
inch tube pan. Spoon 1/2 of cake batter into pan.
Sprinkle 4 T. topping over batter and drizzle 1/2 cup glaze
over topping. Spoon remaining batter into pan and sprinkle
with remaining topping. Reserve remaining glaze. Bake 1
hour to 1 hour 15 minutes or until a toothpick inserted in
center comes out clean. Cool 10 minutes in pan. Turn onto
serving plate. Drizzle remaining glaze over top of warm
cake.
