French Chocolate Coffeecake
1/2 cup butter, softened
1/2 cup butter-flavored shortening or margarine
1-1/2 cups sugar
1 teaspoon vanilla extract
3 cups flour
2 teaspoons baking powder
1 teaspoon baking soda
1 cup sour cream
1/2 cup sugar
1 teaspoon cinnamon
2 ounces unsweetened baking chocolate, grated
Preheat oven to 350. Grease a 10- or 12-inch tube pan or Bundt pan.
In large bowl of an electric mixer, cream butter, shortening and sugar. Beat in eggs, one at a time. Then beat in vanilla.
In a separate bowl, sift together flour, baking powder and baking soda. Add flour mixture to butter mixture alternately with the sour cream. Mix well.
For the topping: In a small bowl, mix sugar, cinnamon and grated chocolate.
Put one-third to one-half of the thick batter in the bottom of the prepared pan. Sprinkle batter with half the topping. Repeat with the rest of the batter and topping. Run a knife through the topping and batter once to marble-ize the cake.