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Chocolate Chip Coffee Cake




Source of Recipe


Internet


List of Ingredients




3 cups all-purpose flour
1/3 cup sugar
2 envelopes FLEISCHMANN'S RapidRise Yeast
1 tsp. salt
½ cup milk
½ cup water
½ cup butter or margarine
2 large eggs
¾ cup semi-sweet chocolate morsels
Chocolate Nut Topping (recipe follows)

In a large bowl, combine 1 cup flour, sugar, undissolved yeast, and salt. Heat milk, water, and butter until very warm (120°F to 130°F). Gradually add to dry ingredients. Beat for 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs and 1 cup flour; beat for 2 minutes at high speed, scraping bowl occasionally. Stir in chocolate morsels and remaining flour to make a soft batter. Turn into a greased 13- x 9- x 2-inch baking pan. Cover; let rise in a 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 additional 10 minutes or until done. Cool in pan for 10 minutes. Remove from pan; cool on wire rack.

Chocolate Nut Topping: In a medium bowl, using a pastry blender, cut ½ cup butter into 2/3 cup all-purpose flour until coarse crumbs form. Stir in 2/3 cup sugar, 2 tsp. ground cinnamon, 1 cup semi-sweet chocolate morsels, and 1 cup chopped pecans.



Recipe