Chocolate Sour Cream Coffee Cake | Braum's

Chocolate Sour Cream Coffee Cake


  • Cake
  • 1 cup Braum’s Butter or Margarine, softened
  • 2 cups granulated sugar
  • 2 Braum’s Eggs
  • 2 cups all-purpose flour
  • 1 ½ tsp. baking powder
  • ½ tsp. salt
  • 1 cup Braum’s Sour Cream
  • ½ tsp. vanilla extract
  • Topping
  • 1 cup chopped pecans
  • 2 Tbsp. granulated sugar
  • 1 tsp. ground cinnamon
  • Chocolate Glaze
  • ½ cup semi-sweet chocolate chips
  • ¼ cup Braum’s Butter or Margarine


  1. Preheat oven to 350 degrees.
  2. For cake:
    1. Cream butter and sugar in a large bowl until fluffy. Add eggs, beating until smooth.
    2. In a medium bowl, combine flour, baking powder, and salt. Gradually add dry ingredients to creamed mixture, blending well.
    3. Gently fold in sour cream and vanilla.
  3. For topping:
    1. Combine pecans, sugar, and cinnamon in a small bowl.
  4. For chocolate glaze:
    1. Melt chocolate chips and butter in a small saucepan over low heat, stirring until smooth.
    2. Sprinkle 2 tablespoons of topping in bottom of greased and floured 9 inch tube pan.
    3. Spoon half of cake batter into pan.
    4. Sprinkle 4 tablespoons of topping over batter and drizzle half of glaze over topping.
    5. Spoon remaining batter into pan and sprinkle with remaining topping. Reserve remaining glaze.
    6. Bake 1¼ hours or until a toothpick inserted in center of cake comes out clean.
    7. Cool in pan.
    8. Remove and place on rack.
    9. Reheat remaining glaze and drizzle over cake.