Baking Time
55-60 minutes |
Oven Temperature
350° F |
Pan Size
Bundt cake pan |
1/2 cup butter, softened
1 cup sugar
2 eggs
1 cup (8 ounces sour cream)
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup semisweet chocolate chips
MIDDLE LAYER:
1/2 cup all-purpose flour
1/2 cup packed brown sugar
1-1/2 teaspoons baking cocoa
1 teaspoon cinnamon
1/4 cup cold butter
1/2 cup chopped pecans
1/4 cup semisweet chocolate chips
  In a mixing bowl, cream butter and sugar until fluffy. Beat in eggs. Add sour cream and vanilla; mix just until combined. Set aside.
Combine flour, baking powder, baking soda and salt; add to creamed mixture. Stir in the chocolate chips. Pour half of the batter into a greased and floured Bundt cake pan.
For the middle layer, combine flour, sugar, cinnamon and cocoa; cut in butter until mixture resembles coarse crumbs. Stir in pecans and chocolate chips. Sprinkle over batter. Pour remaining batter over the middle layer.
Bake at 350 degrees for 55-60 minutes or until a toothpick inserted into the cake comes out clean. Cool in pan 15 minutes before removing to a plate to a wire rack to cool completely.
Provides 8-10 servings
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