Sour Cream Coffee Cake

Heat oven to 350 degrees. Grease and flour a bundt pan. Beat butter, sugar, baking powder and soda in large bowl on high for 4 minutes. Add eggs one at a time. Beat in vanilla until blended. Remove 1 cup of batter to a small bowl and add 4 oz melted semisweet baking chocolate. Remove another 2 cups and set aside. Spread remaining batter in pan. Spoon on chocolate batter in a ring to about 3/4 inch from center and sides of pan. Spoon on remaining batter and spread evenly. Bake 50 to 60 minutes until a toothpick comes out clean. Cool in pan on a wire rack for 15 minutes, then invert on rack to cool completely. Stir 3/4 cup powdered sugar, 1 tsp milk and 1/4 tsp vanilla or almond extract in a bowl. Drizzle over cooled cake. Owl.