A moist chocolate-cinnamon-walnut sour cream cream coffee cake.
Filling:
6 tablespoons butter, melted
1 cup brown sugar
2 teaspoons cinnamon
1 cup coarsely chopped walnuta
Cake:
1/2 cup butter, room temperature
3/4 cup sugar
1 teaspoon vanilla extract
3 eggs
2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1/8 teaspoon salt
1 cup sour cream
2/3 cup semi-sweet chocolate chips
Preheat oven to 350 degrees F. Butter an angelfood cake pan. Make filling: In a medium bowl, stir together butter, brown sugar, cinnamon and walnuts. Set aside.
Make cake: In a food processor, cream butter and sugar together. Add vanilla through the feed tube, then eggs, one at a time. In a small bowl, mix together dry ingredients (flour, baking powder, baking soda and salt). Add to egg mixture in two batches, alternating with the sour cream. Scrape sides of bowl, add chocolate chips and fold in quickly. Spoon half the cake mixture into prepared pan. Sprinkle on half of the filling mixture. Repeat. Bake 50 - 60 minutes. Serves 1 Santa Claus.