Recipes, memories and random thoughts from my kitchen
Saturday, April 11, 2009
Favorite Ingredients Friday for April 10
This is the Easter edition of Favorite Ingredients Friday, and I am late getting this posted, so thought I would share an easy yet festive coffeecake which uses ingredients you probably have on hand. Wonderful for Easter breakfast. I just put one of these in the oven to take to the breakfast at church tomorrow.
CHOCOLATE CHIP COFFEECAKE
Topping: 1/2 c. flour 1/4 c. sugar 1/4 c. softened margarine 1/2 c. chocolate chips
Cocoa Layer: 3 T. cocoa 1/2 c. sugar
Batter: 1 c. sugar 1/2 c. softened margarine 2 c. flour 1 c. sour cream 2 large eggs 1 tsp. baking powder 1 tsp. baking soda 1 tsp. vanilla
For topping, combine flour, sugar and margarine in small bowl until crumbly. Add chocolate chips and set aside.
For cocoa layer, combine ingredients in small bowl; set aside.
For batter, combine sugar and margarine in large bowl; beat until blended. Increase to high; beat until light and fluffy. Reduce heat to low, add remaining ingredients, and beat 3 minutes.
Heat oven to 350º. Grease a 13x9” pan or a 9” tube pan.
Spread half of batter in pan; sprinkle with half the cocoa layer. Repeat layers. Sprinkle topping layer over all.
Bake 50-55 minutes. For tube cake, cool in pan 10 minutes before removing to rack. 13x9” cake will be cut in squares and served from the pan.
I live in scenic northern New England with my handsome husband. We're empty-nesters with a bunch of adorable grandchildren. We love (tent) camping and traveling, but don't get away as often as we'd like to.