Ingredients Jump to Instructions ↓

  1. 1/2 cup butter, softened

  2. 1 cup sugar

  3. 2 eggs

  4. 1 cup (8 ounces) BREAKSTONE'S® Sour Cream

  5. 1 teaspoon vanilla extract

  6. 2 cups all-purpose flour

  7. 1 teaspoon baking powder

  8. 1 teaspoon baking soda

  9. 1/2 teaspoon salt

  10. 3/4 cup semisweet chocolate chips TOPPING:

  11. 1/2 cup all-purpose flour

  12. 1/2 cup packed brown sugar

  13. 1-1/2 teaspoons baking cocoa

  14. 1/4 cup cold butter

  15. 1/2 cup chopped pecans

  16. 1/4 cup semisweet chocolate chips

Instructions Jump to Ingredients ↑

  1. In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs. Add sour cream and vanilla. Combine the flour, baking powder, baking soda and salt; gradually add to creamed mixture just until combined. Stir in the chocolate chips. Pour into a greased 8-cup fluted tube pan. For topping, combine the flour, sugar and cocoa; cut in butter until mixture resembles coarse crumbs. Stir in pecans and chocolate chips. Sprinkle over batter. Bake at 350° for 55-60 minutes or until a toothpick inserted near the center comes out clean. Cool in pan 20 minutes before removing to a wire rack to cool completely. Yield: 8-10 servings. Editor's Note: A greased 9-in. square baking pan can be used instead of the tube pan; bake for 45-50 minutes.


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