Filling
1 cup chopped pecans, toasted
1/2 cup Splenda brown sugar blend
2 teaspoons cinnamon
Cake
1 cup all vegetable shortening
1 cup Splenda brown sugar blend
3 eggs
2 cups low-fat sour cream (or plain yogurt)
1 teaspoon vanilla
3 cups all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 cup dark chocolate chips, divided
Directions:
Filling: Combine pecans, brown sugar blend, and cinnamon. Reserve.
Grease a 10” tube pan.
Cake: Beat shortening and brown sugar blend until light and fluffy. Add eggs, one at a time, beating well after every addition. Beat in sour cream and vanilla. Add next 4 ingredients and mix until combined. Stir in ½ cup chocolate chips. Batter will be thick.
Spread half the batter into prepared pan. Sprinkle half the filling mixture over batter.
Sprinkle remaining ½ cup chocolate chips over filling. Spread remaining batter over chocolate chips and sprinkle with remaining filler.
Cover and refrigerate 6-24 hours.
Preheat oven to 350F (180C). Uncover cake and bake for 65-75 minutes or until a toothpick inserted in center of cake comes out clean.
Serve warm or at room temperature Thank yall for passing my things around and sharing
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