CAKE:
1 cup butter or margarine, softened
2 cups granulated sugar
2 eggs
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup sour cream
12 teaspoon vanilla extract

TOPPING:
1 cup chopped pecans
2 tablespoons granulated sugar
1 teaspoon ground cinnamon

CHOCOLATE GLAZE
1/2 cup semisweet chocolate chips
1/4 cup butter or margarine

Preheat oven to 350°F.

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.

For topping, combine pecans, sugar, and
cinnamon in a small bowl.

For 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 the batter into the pan.
Sprinkle 4 tablespoons topping over batter
and drizzle half the glaze over topping.
Spoon remaining batter into pan and sprinkle
with remaining topping. Reserve remaining
glaze. Bake 1 to 1 1/4 hours or until a toothpick
inserted in center of cake comes out clean.
Cool in pan. Transfer to a serving plate.
Reheat remaining glaze and drizzle over cake.

Yield: 16 servings