Chocolate Chip Coffee Cake 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 courtesy of Back of the Box Recipes. www.backofthebox.com Home Page This recipe created by Fleischmann's.