1 c. butter, softened
2 c. granulated sugar
2 eggs
1 1/2 c. cake flour
1 1/2 tsp. baking powder
1/2 tsp. salt
1 c. sour cream
1/2 tsp. vanilla extract

1 c. chopped pecans
2 tbsp. granulated sugar
1 tsp. ground cinnamon

1/4 c. butter
1/2 c. semi-sweet chocolate chips

Preheat oven to 350 degrees. For cake, cream butter and sugar in large bowl until fluffy. Add eggs, beating until smooth. In 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 all ingredients in small bowl. For glaze, melt butter and chocolate chips in 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 of cake batter into pan. Sprinkle 4 tablespoons topping over batter and drizzle 1/2 cup glaze over top. Spoon remaining batter into pan and sprinkle with remaining topping. Reserve remaining glaze. Bake 60-75 minutes. Cool 10 minutes in pan. Turn onto serving plate. Drizzle remaining glaze over top of warm cake. Serves 20.