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    Chocolate Chip Coffeecake


    Source of Recipe


    unknown

    List of Ingredients




    3 cups all-purpose flour
    1/3 cup sugar
    2 packages FLEISCHMANN'S RapidRise 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 morsels
    Chocolate Nut Topping (recipe follows)

    Recipe



    In large bowl, combine 1 cup flour, sugar, undissolved yeast, and salt. Heat
    milk, water and butter until very warm (120 to 130o F). Gradually add to dry
    ingredients. 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
    400oF 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 medium bowl, cut 1/2 cup butter into 2/3 cup
    all-purpose flour until crumbly. Stir in 2/3 cup sugar, 2 teaspoons ground
    cinnamon, 1 cup semi-sweet chocolate morsels, and 1 cup chopped pecans.
 

 

 

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