Chocolate Chip Coffee Cake
Ingredients
- 3 cups all-purpose flour
- 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
Chocolate Nut Topping
- 1/2 cup butter or margarine
- 2/3 cup all-purpose flour
- 2/3 cup sugar
- 2 teaspoons ground cinnamon
- 1 cup semi-sweet chocolate chips
- 1 cup chopped pecans
PRODUCTS
Instructions
- Combine 1 cup flour, sugar, undissolved yeast, and salt in a large mixer bowl. Heat milk, water and butter until very warm (120° to 130°F). Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs and 1 cup flour; beat 2 minutes at high speed, scraping bowl occasionally. Stir in chocolate morsels and remaining flour to make a soft batter. Turn into greased 13 x 9 x 2-inch baking pan. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.
- Bake at 400°F for 15 minutes; remove from oven and sprinkle with Chocolate Nut Topping. Return to oven and bake an additional 10 minutes or until done. Cool in pan for 10 minutes. Remove from pan; cool on wire rack.
- Chocolate Nut Topping: Cut butter into flour in a medium bowl until crumbly. Stir in sugar, cinnamon, chocolate chips, and pecans.
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