Overnight Coffee Cake

• 1 cup chopped pecans, toasted
• 12 cup Splenda brown sugar blend
• 2 teaspoons cinnamon
• 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 12 teaspoons baking powder
• 1 12 teaspoons baking soda
• 12 teaspoon salt
• 1 cup dark chocolate chips, divided

1. Filling: Combine pecans, brown sugar blend, and cinnamon.
2. Reserve.
3. Grease a 10 tube pan.
4. Cake: Beat shortening and brown sugar blend until light and fluffy.
5. Add eggs, one at a time, beating well after every addition.
6. Beat in sour cream and vanilla.
7. Add next 4 ingredients and mix until combined.
8. Stir in 1/2 cup chocolate chips.
9. Batter will be thick.
10. Spread half the batter into prepared pan.
11. Sprinkle half the filling mixture over batter.
12. Sprinkle remaining 1/2 cup chocolate chips over filling.
13. Spread remaining batter over chocolate chips and sprinkle with remaining filler.
14. Cover and refrigerate 6-24 hours.
15. Preheat oven to 350F (180C).
16. Uncover cake and bake for 65-75 minutes or until a toothpick inserted in center of cake comes out clean.
17. Serve warm or at room temperature.

pecans, brown sugar, cinnamon, vegetable shortening, brown sugar, eggs, lowfat sour cream, vanilla, allpurpose, baking powder, baking soda, salt, chocolate chips

Taken from www.food.com/recipe/overnight-coffee-cake-354776 (may not work)