Post by Robyn2 on Apr 7, 2003 19:48:31 GMT -6
Chocolate Chip Coffee Cake
3 cups flour
1-1/4 cups sugar
1/2 cup butter, softened
1 cup milk
2 eggs
1 Tbsp. baking powder
1/2 tsp. salt
1/2 tsp. cinnamon
In large bowl, combine all ingredients and beat well at medium speed until smooth and well blended. Set aside.
1 cup semisweet chocolate chips
3/4 cup brown sugar
1/4 cup butter, softened
1/4 cup flour
1/2 cup chopped pecans
In medium bowl, combine all filling ingredients until well blended and crumbly.
In an ungreased 10" tube pan, spread 1/3 of the cake batter. Top with half of the filling. Spread 1/3 of the batter over the filling (it won't cover completely, so don't worry), then top with rest of filling. Cover with cake batter, as best you can. Bake at 350 degrees for 50-60 minutes until cake is light golden brown, begins to pull away from pan edges, and toothpick inserted in center comes out clean. Remove from pan immediately and cool on wire rack. Store tightly covered. 16 servings
3 cups flour
1-1/4 cups sugar
1/2 cup butter, softened
1 cup milk
2 eggs
1 Tbsp. baking powder
1/2 tsp. salt
1/2 tsp. cinnamon
In large bowl, combine all ingredients and beat well at medium speed until smooth and well blended. Set aside.
1 cup semisweet chocolate chips
3/4 cup brown sugar
1/4 cup butter, softened
1/4 cup flour
1/2 cup chopped pecans
In medium bowl, combine all filling ingredients until well blended and crumbly.
In an ungreased 10" tube pan, spread 1/3 of the cake batter. Top with half of the filling. Spread 1/3 of the batter over the filling (it won't cover completely, so don't worry), then top with rest of filling. Cover with cake batter, as best you can. Bake at 350 degrees for 50-60 minutes until cake is light golden brown, begins to pull away from pan edges, and toothpick inserted in center comes out clean. Remove from pan immediately and cool on wire rack. Store tightly covered. 16 servings