Chocolate Chip Coffee Cake
This dessert is fabulous served warm or at room temperature. Serve with unsweetened whipped cream, and roasted pecans or fresh strawberries to garnish.
- 1 Cup butter, softened
- 1 pkg (8 oz) cream cheese, softened
- 1-1/2 cups sugar, divided
- 2 eggs
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/4 cup milk
- 1 cup (6 oz) semisweet chocolate chips
- 1/4 cup chopped pecans
- 1 tsp ground cinnamon
Cream butter, cream cheese and 1-1/4 cups of the sugar. Beat in eggs and vanilla. Combine the flour, baking powder, baking soda and salt. Add to creamed mixture alternatively with milk. Stir in chocolate chips. Pour into a greased 9" springform pan. Combine the pecans, cinnamon and remaining sugar. Sprinkle over top. Bake at 350° for 50-55 minutes or until a toothpick inserted near the centre comes out clean.
Cool for 15 minutes. Carefully run a knife around the edge of the pan to loosen. Remove sides and cool before cutting. This makes 10-12 servings.
