Yield: 12 servings

Preparation time: 29 minutes
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3 cups flour
1 tablespoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1 cup margarine (2 sticks)
2 cups sugar
4 large eggs
2 teaspoons vanilla
1 container (8 ounces) sour cream
1 cup chopped pecans
1/2 cup brown sugar, packed
1/2 cup semi-sweet chocolate pieces (optional)
2 teaspoons cinnamon

Cooking time: 55 minutes
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Preheat oven to 350 degrees.

Generously grease and flour a 10 inch bundt pan: set aside.

In a medium bowl with wire whisk, combine flour, baking powder, salt and baking soda; set aside.

In a large mixing bowl with a mixer, beat margarine with sugar until light and fluffy, about 5 minutes.
Add eggs, one at a time, beating well after each addition.
Beat in vanilla, scraping sides of bowl occasionally.

On low speed, alternately beat in flour mixture and sour cream just until blended, beginning and ending with the flour mixture.

In a medium bowl, combine pecans, brown sugar, chocolate chips and cinnamon; set aside.

Spoon 1/3 of the cake batter into prepared pan; sprinkle with1/2 of the pecan mixture.
Spoon 1/2 of the remaining batter over the pecan mixture; spread to cover.
Repeat with the remaining pecan mixture and cake batter.
With a butter knife, gently swirl to marble; spread top to smooth.

Bake 55 minutes or until toothpick inserted in center comes out clean.

On wire rack, cool 15 minutes; remove from pan and cool completely.
Just before serving, sprinkle, if desired, with confectioners sugar.

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