Danish Pecan Ring

  Streusel Filling                                                                Cake Batter

  1 1/2 Tsp Ground Cinnamon                                             12 Tbl Butter, Softened

  1/2 Cup Pecans, Chopped                                                 1 ½ Cups Sugar

  1/2 Cup Mini Chocolate Chips                                            3 Large Eggs

  1/2 Cup Brown Sugar, Packed                                           1 ½   Tsp Vanilla

                                                                                        3 Cups All Purpose Flour

                                                                                        1 ½  Tsp Baking Powder

                                                                                        1 ½  Tsp Baking Soda

                                                                                        1/4 Tsp Salt

                                                                                        1 ½  Cup Sour Cream

                                                                                         

Preheat oven to 350.  Grease a 12 cup bundt pan.

In a small bowl, mix the filling ingredients, set aside.

In a large bowl, beat the butter and sugar until fluffy.  Beat in the eggs and vanilla.  In another bowl, mix the flour, baking soda and salt.  Add half the dry mixture to the butter mixture and mix well.  Add the sour  cream to the butter mixture and mix well.  Add remaining flour mixture and mix well.

Spread half the batter in the bundt pan.  Top with filling.  Top with remaining batter. Bake for 1 hour.  Let cake cool slightly in pan before inverting onto a rack to cool completely.