3 cups all-purpose flour
1/3 cup sugar
2 packages FLEISCHMANN’S RapidRise 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 morsels
Chocolate Nut Topping (recipe follows)


In large bowl, combine 1 cup flour, sugar, undissolved yeast, and salt. Heat milk, water and butter until very warm (120 to 130 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 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 additional 10 minutes or until done. Cool in pan for 10 minutes. Remove from pan; cool on wire rack.

Chocolate Nut Topping:
In medium bowl, cut 1/2 cup butter into 2/3 cup all-purpose flour until crumbly. Stir in 2/3 cup sugar, 2 teaspoons ground cinnamon, 1 cup semi-sweet chocolate morsels, and 1 cup chopped pecans.

Makes 1 coffee cake

Nutritional Info Per Serving (1/24 of recipe): calories 280; total fat 15; saturated fat 7g; cholesterol 40mg; sodium 180mg; total carbohydrate 33g; dietary fiber 1g; protein 3g

This recipe created by Fleischmann's.