Chocolate Chip Sour Cream Cake
|Butter/Margarine||1⁄2 Cup (8 tbs), softened|
|Sugar||1 Cup (16 tbs)|
|All purpose flour||2 Cup (32 tbs)|
|Baking powder||1 Teaspoon|
|Baking soda||1 Teaspoon|
|Commercial sour cream||8 Ounce (1 Carton)|
|Vanilla extract||1 Teaspoon|
|Semi-sweet chocolate morsels||6 Ounce (1 Package)|
|Chopped pecans||1 Cup (16 tbs)|
|Firmly packed brown sugar||1⁄4 Cup (4 tbs)|
Cream butter; gradually add 1 cup sugar, beating at medium speed of an electric mixer until fight and fluffy.
Add eggs, one at a time, beating well.
Combine flour, baking powder, and soda; add one-third of dry ingredients to creamed mixture, stirring with a spoon until blended.
Add half of sour cream, stirring until blended.
Repeat procedure, ending with flour mixture.
Stir in vanilla.
Combine chocolate morsels, pecans, and brown sugar; set aside.
Spoon half of batter into a well-greased and floured 10-inch tube pan.
Sprinkle with half of chocolate morsel mixture.
Spoon remaining batter into pan, and top with remaining chocolate morsel mixture.
Bake at 350° for 50 minutes or until a wooden pick inserted in center comes out clean.
Remove from pan, and cool completely.