• Cake:
  • 1 cup Braum's Butter or Margarine, softened
  • 2 cups granulated sugar
  • 2 Braum's Eggs
  • 2 cups all-purpose flour
  • 1 1/2 tsp. baking powder
  • 1/2 tsp. salt
  • 1 cup Braum's Sour Cream
  • 1/2 tsp. vanilla extract
  • Topping:
  • 1 cup chopped pecans
  • 2 Tbsp. granulated sugar
  • 1 tsp. ground cinnamon
  • Chocolate Glaze:
  • 1/2 cup semi-sweet chocolate chips
  • 1/4 cup Braum's Butter or Margarine


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