1 c. sugar
1/2 c. butter, softened
2 c. all purpose flour
1 (8 oz.) container sour cream (1 c.)
2 eggs
1 tsp. double acting baking powder
1 tsp. baking soda
1 tsp. vanilla extract
2 sq. semisweet chocolate, grated
1/2 tsp. ground cinnamon

Preheat oven to 350 degrees. Grease and flour 9x5 inch loaf pan. Into large bowl measure sugar and butter; with mixer at low speed, beat until blended. Increase speed to medium; beat mixture until light and fluffy. Add remaining ingredients except chocolate and cinnamon; at low speed beat until well mixed, constantly scraping bowl with rubber spatula. Increase speed to medium, scraping bowl often, beat one minute.

Spread half of batter in pan; sprinkle evenly with half of grated chocolate and cinnamon. Top with remaining batter and sprinkle with remaining chocolate and cinnamon. Draw knife through batter a few times to swirl chocolate. Bake 1 hour or until toothpick inserted in center comes out clean. Cool cake in pan on wire rack 10 minutes; remove from pan. Serve cake warm or cool completely on wire rack to serve later. Makes 10 servings.