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. Home Page

This recipe created by Fleischmann's.