Raspberry-chocolate coffee cake

12 servings

Ingredients

Quantity Ingredient
2 cups All-purpose flour*
¾ cup Sugar
¼ cup Margarine or butter, softene
1 cup Milk
2 teaspoons Baking powder
1 teaspoon Vanilla
¼ cup Firm margarine or butter
⅓ cup All-purpose flour
½ teaspoon Salt
1 Egg
1 pack (6 ounces) semisweet Chocolate chips
1 cup Fresh or unsweetened frozen (thawed) raspberries
¼ cup Sugar
⅓ cup Slivered almonds

Directions

STREUSEL

Heat oven to 350 degrees. Prepare Streusel. Grease square pan, 9 X 9 X 2 inches. Beat all ingredients except chocolate chips, raspberries and Streusel in medium bowl on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally.Spread half of the batter in pan. Sprinkle with half each of the chocolate chips, raspberries and Streusel. Repeat layers. Bake about 50 minutes or until wooden pick inserted in center comes out clean. 1 COFFEE CAKE (12 PIECES); 330 CALORIES PER PIECE. *If using self-rising flour, omit baking powder and salt. STREUSEL: Cut margarine into flour and sugar until crumbly. Stir in nuts.

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