Chocolate Chip Coffee Cake with Bread Booster
Ingredients
- 3 cups all-purpose flour
- 4-1/2 teaspoons Fleischmann's® Bread Booster
- 1/3 cup sugar
- 2 (4-1/2 tsp.) envelopes Fleischmann's® Quick Rise Yeast
- 1 teaspoon salt
- 1/2 cup milk
- 1/2 cup water
- 1/2 cup butter OR margarine
- 2 large eggs
- 3/4 cup semi-sweet chocolate chips
- Additional sugar for coating
- Melted semi sweet chocolate (optional)
- Chocolate Nut Topping
- 1/2 cup butter or margarine
- 1 cup all-purpose flour
- 2/3 cup sugar
- 2 teaspoons ground cinnamon
- 1 cup semi-sweet chocolate chips
- 1 cup chopped pecans
PRODUCTS
Instructions
- In a bowl, mix flour and booster together, remove one cup and set aside (keep both quantities)
- Combine 1 cup flour, sugar, undissolved yeast, and salt in the bowl of a stand mixer. Stir to combine ingredients. Heat milk, water and butter until very warm (120o to 130oF) and add to the flour mixture.
- Using the paddle attachment, beat for two minutes at medium speed, scraping bowl occasionally. Add eggs and one cup of flour mixture. Beat for two more minutes at high speed, scraping bowl occasionally. Stir in chocolate chips and remaining flour and booster mix to make a soft batter. Turn into a parchment lined 13 x 9 x 2-inch baking pan. Cover with a kitchen towel and let rise in a warm, draft-free place until doubled in size, about 35-40 minutes
- Preheat oven to 400oF. While cake is rising make the chocolate nut topping. Cut butter into flour in a medium bowl until crumbly. Stir in sugar, cinnamon, chocolate chips, and pecans. When the cake dough has doubled in size top with chocolate nut topping and bake for 20 minutes or until done. Cool in pan for 10 minutes. Remove from the pan and cool on a wire rack.
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