Ingredients:
1/4 cup butter, softened
1/2 cup sugar
1 egg
1/2 cup sour cream
1/2 teaspoon vanilla extract
1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup semisweet chocolate chips
TOPPING:
1/4 cup all-purpose flour
1/4 cup packed brown sugar
3/4 teaspoon baking cocoa
1/4 cup cold butter
1/4 cup chopped pecans
GLAZE:
1/2 cup confectioners' sugar
1 to 2 teaspoons 2% milk
Directions:
In a small bowl, cream butter and sugar. Beat in egg. Beat in sour cream and vanilla. Combine the flour, baking powder, baking soda and salt; add to creamed mixture. Stir in chocolate chips. Pour into an 8-in. fluted tube pan coated with cooking spray.
For topping, combine the flour, brown sugar and cocoa in a bowl. Cut in butter until mixture resembles coarse crumbs. Stir in pecans; sprinkle over batter. Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool for 15 minutes before removing from pan to a wire rack to cool completely.
In a small bowl, combine glaze ingredients until smooth. Drizzle over cake.
Nutritional Facts:
1 piece: 389 calories, 21g fat (11g saturated fat), 64mg cholesterol, 302mg sodium, 49g carbohydrate (0 sugars, 2g fiber), 4g protein.
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. Bake: 35 min. + cooling