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This recipe for CHOCOLATE SOUR CREAM COFFEE CAKE, by , is from Mary Jo's Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Mary Jo Creevy
Added: Monday, November 3, 2008


1 c. butter
2 c. sugar
2 eggs
2 c. flour
1-1/2 tsp. baking powder
tsp. salt
1 c. sour cream
tsp. vanilla

1 c. chopped pecans
2 T. granulated sugar
1 tsp. cinnamon

Chocolate Glaze:
c. chocolate chips
c. butter

Cream butter, sugar; add eggs, flour, baking powder and salt. Fold in sour cream and vanilla.

For topping, combine pecans, sugar and cinnamon in a small bowl.

For chocolate glaze, melt chips and butter in small saucepan over low heat, stirring til smooth.

Sprinkle 2 T. topping in bottom of greased, floured 9 tube or bundt pan. Spoon half of cake batter into pan. Sprinkle 4 T. topping over batter and drizzle half of glaze over topping. Spoon remaining batter into pan and sprinkle with remaining topping. Reserve remaining glaze. Bake 1-1/4 hours. Cool in pan. Transfer to serving plate. Reheat remaining glaze and drizzle over cake. Yield: about 16 servings.




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