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1
Preheat oven to 350 degrees F. Generously grease 12 cup fluted tube pan.
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2
Sprinkle with pecans, tilting pan to coat sides with some of the nuts.
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3
Set pan aside.
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4
In a one quart microwavable bowl, place 3 ounces chocolate.
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5
Microwave on high 30 seconds; stir.
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6
If necessary, microwave in 10 seconds increments, stirring each time, until melted.
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7
Set aside to cool.
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8
In a large bowl beat sugar and butter with electric mixer on medium speed one to two minutes or until light and fluffy.
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9
Beat in /2 cup of sour cream, the vanilla and eggs until smooth.
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10
In low speed, beat in one cup of the flour, the baking powder and salt until ingredients are moistened.
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11
Beat in remaining sour cream and flour just until blended.
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12
Spoon two cups of the batter into cooled chocolate, stir until mixed.
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13
Spoon half of the remaining batter into pan.
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14
Drop half of the chocolate batter over the vanilla batter.
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15
With table knife, gently swirl.
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16
Spoon remaining vanilla batter into pan.
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17
Top with remaining chocolate batter.
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18
Gently swirl; smooth top.
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19
Bake 38 to 45 minutes or until toothpick inserted in center comes out clean.
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20
Cool in pan minutes.
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21
Invert onto serving platter.
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22
Place 1 ounce chocolate and oil in small microwavable bowl.
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23
Microwave on high
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24
Bake seconds; stir until smooth.
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25
Drizzle over coffee cake.
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26
Serve warm or cool.
