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1
Stir together 1 1/3 cups flour and brown sugar in a small bowl.
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2
Cut butter into flour mixture with a pastry blender or fork until crumbly; stir in pecans.
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3
Set aside.
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4
Beat cream cheese at medium speed with an electric mixer until smooth; add granulated sugar and 1 tablespoon flour, beating until blended.
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5
Add egg and 1/2 teaspoon vanilla, beating until blended.
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6
Melt semisweet chocolate morsels in a microwave-safe bowl at HIGH for 30-second intervals until melted (about 1 1/2 minutes total time).
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7
Stir until smooth.
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8
Beat butter and brown sugar at medium speed with an electric mixer, beating about 5 minutes or until well blended.
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9
Add eggs, 1 at a time, beating just until blended after each addition.
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10
Add melted chocolate, beating just until blended.
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11
Sift together flour, baking soda, and salt.
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12
Gradually add to chocolate mixture alternately with sour cream, beginning and ending with flour mixture.
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13
Beat at low speed just until blended after each addition.
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14
Gradually add 1 cup hot water in a slow, steady stream, beating at low speed just until blended.
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15
Stir in vanilla.
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16
Spoon Chocolate Velvet Cake Batter evenly into 2 greased and floured 9-inch springform pans.
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17
Dollop cream cheese mixture evenly over cake batter, and gently swirl through cake batter with a knife.
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18
Sprinkle reserved pecan mixture evenly over cake batter.
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19
Bake at 350 for 45 minutes or until set.
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20
Cool on a wire rack.
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21
Whisk together powdered sugar, milk, and remaining 1/2 teaspoon vanilla extract.
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22
Drizzle evenly over tops of coffee cakes.
