*  Exported from  MasterCook  *

                          Double Chocolate Babka

Recipe By     : Coffee Cakes.../ Author unknown
Serving Size  : 16   Preparation Time :0:00
Categories    : Coffeecakes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        CRUMBS:
   1      cup           chocolate chips
   1      cup           finely chopped pecans
     1/4  cup           sugar
   1      teaspoon      cinnamon
					
                        CAKE:
   2      cups          flour
     1/3  cup           cocoa
   1 1/2  teaspoons     baking powder
     3/4  teaspoon      baking soda
   1      teaspoon      cinnamon
     1/2  teaspoon      salt
   1      cup           unsalted butter -- softened
   1 1/4  cups          sugar
   1      teaspoon      vanilla extract
   3                    large eggs
   1      cup           sour cream

OVEN: 350
Butter a 10" tube pan and set aside.

CRUMBS:
Combine the chocolate, pecans, sugar and cinnamon in a small bowl and set aside.

CAKE:
Sift together the flour, cocoa powder, baking powder, baking soda, cinnamon and salt onto a sheet of waxed paper and set 
aside.

In a medium bowl, beat the butter and sugar with an electric mixer on high speed til light and fluffy. Change the mixer 
speed to medium and beat in the vanilla , then the eggs, one at a time.

Change the mixer speed to low. Alternately, beat in the flour mixture and sour cream, beginning and ending with the 
flour mixture and beating only til blended.

Spread half of the batter in the bottom of the prepared pan. Sprinkle with half of the crumb mixture. Top with the 
remaining batter and crumb mixture, pressing the crumbs in lightly so they adhere to the batter.

Quickly, but gently cut through the batter and crumbs in an up and down motion with a knife. Lightly rap the pan once 
against a hard surface, to settle the ingredients.

Bake for 40 minutes, then cover the top with aluminum foil. Continue baking til a skewer inserted halfway between the 
side of the pan and the tube comes out clean, about 20 minutes longer.

Cool the cake in the pan on a wire rack for 30 minutes. Carefully loosen the cake from around the sides of the pan and 
of the tube. Invert onto the rack, turn right side-up, and cool completely.

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