Sour Cream Coffee Cake

Preheat oven to 350º F. Grease and flour 13 x 9-inch baking pan.

Combine 3/4 cup morsels and 1/4 cup milk in a small heavy bottomed saucepan. Cook over medium-low heat, stirring constantly to combine and melt the chocolate. Remove from heat and cool to room temperature.

Toss together remaining 1/2 cup morsels, 1/3 cup granulated sugar and 2 tablespoons butter in medium bowl until crumbly.

Combine flour, baking soda, salt and baking powder in medium bowl. Beat remaining 2 cups granulated sugar and remaining 1/3 cup butter in large mixer bowl until well blended. Beat in sour cream, eggs, remaining milk and vanilla extract until blended. Gradually beat in flour mixture. Remove 3 cups batter to medium bowl. Stir in melted chocolate mixture. Pour chocolate batter into prepared pan.

Drop tablespoons of remaining batter randomly over chocolate batter. Swirl mixture with knife for marbled effect. Sprinkle morsel mixture over top.

Bake for 38 to 40 minutes or until wooden pick inserted in center comes out clean. Cool completely in pan on wire rack.