Chocolate chip coffee cake

6 servings

Ingredients

Quantity Ingredient
1 cup Milk
½ cup Butter or margarine
⅓ cup Sugar
1 teaspoon Salt
2 packs Active dry yeast
3⅓ cup Siften a-p flour
3 Eggs
½ cup Chocolate chips

Directions

Cake part:

Generously grease a 10-inch tube pan; set aside. Measure milk and butter into saucepan; heat until warm. Meanwhile mix sugar, salt, yeast, and 1 cup flour. Add liquid to dry ingredients. Beat for 2 minutes at medium speed of elec. mixer, scraping bowl occasionally.

Add 1 cup of flour and eggs. Beat on high speed for 2 minutes, scraping bowl occasionally. Stir in remaining 1½ cups of flour and chocolate chips. Turn dough into prepared pan; sprinkle with coffee topping (recipe below). Cover pan and let dough rise in a warm place until doubled, approximately 1 hour. Bake in 400 oven for 35 to 40 minutes or until done. Turn out of pan immediately.

Coffee topping:

½ cup siften flour ½ cup sugar ½ cup butter or margarine ½ cup chopped walnuts (optional) ⅓ cup chocolate chips 1 tsp instant coffee 1 tsp vanilla

Combine flour, sugar, and butter. Rub together with the fingers, to make coarse crumbs. Add and blend in the nuts, chocolate chips, instant coffee, and vanilla.

Recipe from Hayden Flour Mills of Tempe, AZ, 1978.

Related recipes