Chocolate Chip Coffee Cake

Chocolate Chip Coffee Cake

Print Recipe

Yield

1 coffee cake 1 coffee cake

Prep Time

0:20 0:20

Bake Time

25 minutes (total) 25 minutes (total)

Cool Time

10 minutes 10 minutes

Rise Time

1 hour 1 hour

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Ingredients

3 cups all-purpose flour
1/3 cup sugar
2 (4-1/2 tsp.) envelopes Fleischmann’s^® RapidRise^® Instant 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

Directions

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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