Mrs. Filbert's Chocolate Chip Coffeecake
* Exported from MasterCook *
Mrs. Filbert's Chocolate Chip Coffee Cake
Recipe By : Mrs. Filbert's margarine (from package)
Serving Size : 1 Preparation Time :0:00
Categories : Cakes
Amount Measure Ingredient -- Preparation Method
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Crumb Topping:
1/2 cup flour
1/4 cup sugar
1/4 cup MRS. FILBERT'S spread -- softened
1/2 cup semisweet chocolate chips
Cake Batter:
3 tablespoons unsweetened cocoa
1.5 cups sugar, divided
1 stick MRS. FILBERT'S spread, softened
2 cups flour
8 ounces sour cream
2 large eggs
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon vanilla
To prepare Topping: In a small bowl, combine flour, sugar and 1/4 cup Mrs. Filbert's spread, using a fork until mixture resembles coarse crumbs. Stir in chocolate chips; set aside.
To prepare Cake Batter: Preheat oven to 350° F. Grease a 9-inch tube pan. In a small bowl, combine cocoa and 1/2 cup sugar; set aside. In large bowl, beat 1/2 cup Mrs. Filbert's spread with 1 cup sugar on medium speed using an electric mixer until blended. Increase speed to high; beat until light and fluffy. Reduce speed to low; add flour, sour cream, eggs, baking powder, soda and vanilla; beat about 3 minutes, or until well blended. Spread half of the batter in prepared pan. Sprinkle with half of the cocoa mixture. Evenly spread with remaining batter and sprinkle with remaining cocoa mixture. Sprinkle crumb topping evenly over batter. Bake 50 to 55 minutes or until toothpick inserted in center of cake comes out dry. Cool cake in pan on a wire rack about 10 minutes.
Remove cake from pan and let cool.
Makes 1 cake
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NOTES : This is one of the best coffee cakes I've made....scrumptious!
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