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    Eggnog Chocolate Chip Coffee Cake


    Source of Recipe


    Internet

    List of Ingredients




    Yield: 1 coffee cake.

    Dough:
    3 cups all-purpose flour
    1/3 cup sugar
    2 envelopes FLEISCHMANN’S RapidRise Yeast
    1 teaspoon salt
    3/4 cup eggnog
    1/4 cup water
    1/2 cup butter or margarine
    2 large eggs
    3/4 cup semisweet chocolate morsels

    Chocolate Nut Topping:
    1/2 cup butter
    2/3 cup all-purpose flour
    2/3 cup sugar
    2 teaspoons ground cinnamon
    1 cup semisweet chocolate morsels
    1 cup chopped pecans

    Recipe



    In a large bowl, combine 1 cup flour, sugar, undissolved yeast, and salt. Heat eggnog, water and butter until very warm (120 to 130 degrees). 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. Stir in chocolate morsels and remaining flour to make a soft batter.
    Transfer batter from bowl to greased 9-inch tube pan. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.

    Uncover dough; sprinkle evenly with Chocolate Nut Topping. Bake at 400 degrees for 20 to 25 minutes or until done.Cool in pan for 10 minutes. Remove from pan; cool completely on wire rack.

    Chocolate Nut Topping:
    In medium bowl, cut butter into flour until crumbly. Stir in sugar, cinnamon, chocolate morsels and pecans.

 

 

 

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