Shelly's Recipe

CHOCOLATE CHIP COFFEE CAKE

Category: Coffee Cake

3 cups flour, divided use
1/3 cup sugar
2 packets RapidRise yeast
1 tsp salt
1/2 cup milk
1/2 cup water
1/2 cup butter
2 large eggs
3/4 cup semi-sweet chocolate morsels
Chocolate Nut Topping (recipe follows)

In large bowl, combine 1 cup flour, sugar, undissolved yeast and salt; set aside.

Heat milk, water and butter until very warm (120 to 130 degrees F). Gradually add to dry ingredients. 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 13x9 inch baking pan. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.

Preheat oven to 400. Bake for 15 minutes; remove from oven and sprinkle with Chocolate Nut Topping. Return to oven and bake additional 10 minutes or until done. Cool in pan for 10 minutes. Remove from pan; cool on wire rack.

Chocolate Nut Topping
1/2 cup butter
2/3 cup flour
2/3 cup sugar
2 tsp ground cinnamon
1 cup semi-sweet chocolate morsels
1 cup chopped pecans.

In medium bowl, cut butter into flour until crumbly. Stir in sugar, cinnamon, chocolate chips and pecans.