Breads and Muffins

Makes 1 Cake

1 cup butter
2 cups granulated sugar
6 eggs
1 cup sour cream
3 teaspoons baking powder, sifted
3 cups flour
1 teaspoon vanilla extract
3 tablespoons unsweetened cocoa powder
½ cup chocolate chips
½ cup chopped nuts

Cocoa Glaze:
1 cup powdered sugar
2½ tablespoons unsweetened cocoa powder
2–3 tablespoons milk

Preheat oven to 300°F. Thoroughly grease a 10-inch fluted tube pan. In a 5-quart mixing bowl, cream butter and sugar until light and fluffy. Add eggs one at a time and beat well after each addition. In a separate bowl, sift together baking powder and flour. Alternately add flour mixture and sour cream to egg mixture, stirring until fully combined. Add vanilla extract and mix well. Spread ½ of the batter in the bottom of the prepared pan. Stir cocoa powder into the remaining batter. Stir in chocolate chips and nuts. Pour the chocolate batter evenly over the plain batter. Using a metal spatula, make a zigzag pattern in the batters. Bake 1 hour, or until a toothpick inserted in the center comes away clean. Remove and cool in pan for 10 minutes before removing. Allow cake to cool completely before drizzling with cocoa glaze. For the glaze: In a medium bowl, mix together powdered sugar, unsweetened cocoa and enough milk to make a glaze of desired consistency. Glaze should be smooth and not too thin.

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