The winter months just beg for opportunities to turn on the oven and bake something. Add to that, the chance to gather with friends and chat over a warm coffee cake, and this recipe was born. We love the combination of sour cream and chocolate. It adds a tartness and depth to the chocolate that is really outstanding. We also added a little secret ingredient to this one...flavored dry coffee creamer. It sounds weird, but it really does add a delicious twist to this already rich and moist cake. Allow the cake to cool at least 10 minutes before slicing and removing from the pan. Slice in wedges and serve with your favorite hot coffee or tea. It is best served in the company of people who you just adore!
Sour Cream Chocolate Pecan Coffee Cake
1 1/2 cup sugar
2 1/2 cup Texas Pure Organic All Purpose Flour
1 cup Nestle Baking Cocoa
1/2 cup Hazelnut Dry Coffee Creamer
1 Tbsp. baking powder
1 tsp. salt
1 cup melted butter
1 cup sour cream or yogurt
1 cup chopped pecans
1 cup Nestle chocolate chunks or chips
Directions: Preheat oven to 375°. Spray an 9-inch by 4 inch deep round cake pan with non-stick spray. Mix the sugar, flour, cocoa, creamer, baking powder and salt. In a separate bowl mix the melted butter, eggs and sour cream. Combine the wet and dry ingredients. Blend just until moist, about 30 seconds. Spoon into the prepared pan. Bake about 40 minutes or until a toothpick inserted into the center comes out clean. Sprinkle the pecans and chocolate chips on top of the hot cake. Allow to cool before cutting.