Ingredients
1/2 c butter or marg, softened
1 c sugar
2 c all-purpose flour
1 t baking powder
1 t baking soda
1 (8 oz) carton sour cream
1 t vanilla
1 6 oz ss choc chips
1 c chopped pecans
1/4 c firmly packed brown sugar
Preparation
Cream butter, gradually add 1 c sugar, beating at med speed with electric mixer until light & fluffy. Add eggs, one at a time, beating well.
Combine flour, baking powder, and soda; add 1/3 of dry ingredients to creamed mixture, stirring with a spoon until blended. Repeat procedure, ending with flour mixture. Stir in vanilla.
Combine choc chips, pecans & brown sugar; set aside.
Spoon half of butter into a well-greased & floured 10" tube pan (bundt). Sprinkle with 1/2 of choc mixture. Spoon remaining batter into pan & top with remaining choc mixture.
Bake @350 for 50+ min or until pick inserted in center comes out clean. Remove from pan & cool completely. Sprinkle with powdered sugar.
