Choclate Chunk-Cinnamon Coffee Cake

INGREDIENTS
• 1 (12 ounce) package BAKER'S Semi-Sweet Chocolate Chunks
• 3/4 cup PLANTERS Pecan Pieces
• 2 cups sugar, divided
• 1 1/2 teaspoons ground cinnamon
• 2 2/3 cups flour
• 1 1/2 teaspoons baking soda
• 3/4 teaspoon CALUMET Baking Powder
• 1/2 teaspoon salt
• 3/4 cup butter or margarine, softened
• 3 eggs
• 1 teaspoon vanilla
• 1 1/2 cups BREAKSTONE'S or KNUDSEN Sour Cream

DIRECTIONS
1. Preheat oven to 350 degrees F. Mix chocolate, pecans, 2/3 cup of the sugar and the cinnamon; set aside. Mix flour, baking soda, baking powder and salt; set aside.
2. Beat butter and remaining 1-1/3 cups sugar in large bowl with electric mixer on medium speed until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Blend in vanilla. Add flour mixture alternately with the sour cream, beating after each addition until well blended. Spoon half of the batter into greased 13x9-inch baking pan; top with half of the chocolate mixture. Repeat layers.
3. Bake 40 to 45 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack. Cut into 32 squares to serve.

More Recipies

The Cabbage

The Cabbage
The cabbage is a popular cultivar of the species Brassica oleracea Linne (Capitata Group) of the Family Brassicaceae (or Cruciferae), and is used as a leafy green vegetable. It is a herbaceous, biennial, dicotyledonous flowering plant distinguished by a short stem upon which is crowded a mass of leaves, usually green but in some varieties red or purplish, which while immature form a characteristic compact, globular cluster (cabbagehead).

The plant is also called head cabbage or heading cabbage, and in Scotland a bowkail, from its rounded shape and in Malaysia called Kobis. The Scots call its stalk a castock, and the English call its head a loaf. It is in the same genus as the turnip - Brassica rapa L.

Cabbage leaves often display a delicate, powdery, waxy coating called bloom. The sharp or bitter taste sometimes present in cabbage is due to glucosinolate (s). Cabbages are also a good source of Riboflavin.
The only part of the plant that is normally eaten is the leafy head; more precisely, the spherical cluster of immature leaves, excluding the partially unfolded outer leaves. Cabbage is used in a variety of dishes for its naturally spicy flavor. The so-called 'cabbage head' is widely consumed raw, cooked, or preserved in a great variety of dishes.

Cabbage is an excellent source of Vitamin C. It also contains significant amounts of glutamine, an amino acid which has anti-inflammatory properties. Cabbage can also be included in dieting programs, as it is a negative calorie food.
It is a source of indole-3-carbinol, or I3C, a compound used as an adjuvant therapy for recurrent respiratory papillomatosis, a disease of the head and neck caused by human papillomavirus (usually types 6 and 11) that causes growths in the airway that can lead to death.

In European folk medicine, cabbage leaves are used to treat acute inflammation. A paste of raw cabbage may be placed in a cabbage leaf and wrapped around the affected area to reduce discomfort. Some claim it is effective in relieving painfully engorged breasts in breastfeeding women.

Fresh cabbage juice has been shown to promote rapid healing of peptic ulcers.

Cabbage, raw
Nutritional value per 100 g (3.5 oz)
Energy 20 kcal 100 kJ
Carbohydrates 5.8 g
- Sugars 3.2 g
- Dietary fiber 2.5 g

Fat 0.1 g
Protein 1.28 g
Thiamine (Vit. B1) 0.061 mg 5%
Riboflavin (Vit. B2) 0.040 mg 3%
Niacin (Vit. B3) 0.234 mg 2%
Pantothenic acid (B5) 0.212 mg 4%
Vitamin B6 0.124 mg 10%
Folate (Vit. B9) 53 μg 13%
Vitamin C 36.6 mg 61%
Calcium 40 mg 4%
Iron 0.47 mg 4%
Magnesium 12 mg 3%
Phosphorus 26 mg 4%
Potassium 170 mg 4%
Zinc 0.18 mg 2%

Percentages are relative to US
recommendations for adults.
Source: USDA Nutrient database

Source: http://en.wikipedia.org