Marbled Sour Cream Coffee Cake

By sheppell

Ingredients

• 3 Tbsp. - unsweetened cocoa sugar
• 3/4 cup - margarine/butter
• 1 1/2 sticks softened butter
• ? - flour
• 1 eight oz container - sour cream
• 2 large eggs
• 1 tsp. - baking powder
• 1 tsp. - baking soda
• 1 tsp. - vanilla
• 1/2 cup - semisweet-chocolate pieces

Details

Servings 16
Cooking time 50mins

Preparation

Step 1

About 2 hours before serving or a day ahead:

1. in a small bowl, combine cocoa and 1/2 cup sugar; set aside.
2. Preheat oven to 350° Grease 9 inch tube pan. In large bowl with mixer at low speed, beat 1 cup sugar with 1/2 cup margarine or butter (1 stick) just until blended.
Increase speed to high; beat until light and fluffy.
Reduce speed to low; add 2 cups flour and remaining ingredients except chocolate pieces; beat until blended, constantly scraping bowl with spatula. Medium speed for about 3 minutes.
3. spread half of the batter in pan. Sprinkle with half cocoa mixture spread evenly with remaining batter and sprinkle with remaining cocoa mixture. With knife, cut and twist through batter to obtain a swirl effect.
4. In small bowl, prepare crumble topping: Combine 1/2 cup flour, 1/4 cup sugar, and remaining 4 tbsp. butter (1/2 stick). With fingertips, knead ingredients until mixure resembles coarse crumbs; stir in chocolate.
Sprnkle topping over batter in pan.
5. bake 50-55 minutes until toothpick comes out clean.
Cool cake in pan on wire rack for 10 minutes.
Remove came from pan.