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Show-Stopper Coffeecake Is Moist, Tasty

May 01, 1986

Brown sugar, walnuts and miniature semisweet chocolate pieces create the crunchy-sweet topping on Chocolate Chip Streusel Coffeecake. The cake's moist texture comes from a batter made with cream cheese.

This show-stopper coffeecake is equally delicious served at the morning meal, tucked into a lunchbox or sliced as a snack or dessert. Since the rich flavor and luscious moistness lasts, the cake stores well for several days.


1/2 cup brown sugar, packed

3 cups flour

1 cup butter or margarine

1/4 cup chopped walnuts

1 cup miniature semisweet chocolate pieces

1 (8-ounce) package cream cheese, softened

1 1/2 cups granulated sugar

3 eggs

3/4 teaspoon vanilla

1 1/2 teaspoons baking powder

3/4 teaspoon baking soda

1/4 teaspoon salt

3/4 cup milk

Combine brown sugar and 1/2 cup flour. Cut in 1/4 cup butter until mixture resembles coarse crumbs. Stir in walnuts and chocolate pieces. Set aside.

Combine cream cheese, granulated sugar and remaining 3/4 cup butter, mixing at medium speed on electric mixer until well blended. Beat in eggs and vanilla.

Mix together remaining 2 1/2 cups flour, baking powder, baking soda and salt. Add to creamed mixture alternately with milk, mixing well after each addition.

Spoon batter into greased and floured 10-inch tube pan with removable bottom. Sprinkle with crumb mixture. Bake at 350 degrees 1 hour or until wood pick inserted in center comes out clean.

Remove coffeecake from oven and cool 10 minutes. Remove tube insert from outer pan. Cool thoroughly before removing cake from tube insert. Makes 12 to 16 servings.

Note: 13x9-inch baking pan may be substituted for tube pan. Bake at 350 degrees 50 minutes.

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