Chocolate-Sour Cream Coffeecake

Serves: 20
Total Calories: 234
Prep time:
Cook time:
Total time:


1 cup butter or margarine, softened
2 cups sugar
2 eggs
1 1/2 cups cake flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup sour cream
1/2 teaspoon vanilla extract

Topping :
1 cup chopped pecans
2 tablespoons sugar
1 teaspoon cinnamon

Chocolate Glaze:
1/4 cup butter or margarine
1/2 cup semi-sweet chocolate chips


For Cake:
Preheat oven to 350°. 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 ingredients in a small bowl.

For Chocolate Glaze:
Melt butter and chocolate chips in a small saucepan over low heat, stirring until smooth. Sprinkle 2 tablespoons Topping in bottom of greased and floured 9-inch tube pan. Spoon 1/2 Cake batter into pan. Sprinkle 4 tablespoons 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.

Nutritional Facts:

Serves: 20
Total Calories: 234
Calories from Fat: 101

This Chocolate-Sour Cream Coffeecake recipe is from the Recipe Hall of Fame Guilty Pleasures Cookbook Cookbook. Download this Cookbook today.

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