| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Sweet, Breads | 1 | Servings | |
INGREDIENTS
| 2 | c | All-purpose flour |
| 2 | ts | Baking powder |
| 1 1/2 | c | Sugar |
| 1/2 | c | Butter or margarine; softened |
| 2 | Eggs | |
| 3/4 | c | Milk |
| 1 | ts | Vanilla or almond extract |
| 6 | oz | Semisweet chocolate mini-morsels |
| Powdered sugar |
INSTRUCTIONS
Combine first 4 ingredients in a small mixing bowl; beat at low speed of an electric mixer until mixture resembles fine crumbs. Remove 1 cup crumb mixture, and set aside. Add eggs, milk, and vanilla to remaining crumb mixture; mix until blended. Pour batter into a greased 11- x 7- x 1 1/2-inch pan; sprinkle with chocolate morsels. Top with reserved 1 cup crumb mixture. Bake at 350°F for 35 to 40 minutes or until a wooden pick inserted in center comes out clean. Cool slightly; dust top with powdered sugar. Yield: 1 coffee cake. Note: To freeze coffee cake, bake and let cool completely; remove from pan, wrap in foil, and freeze. To serve, thaw and heat in foil package at 300° for 20 minutes or until warmed. Remove from package; dust top with powdered sugar. Busted by Gail Shermeyer <4paws@netrax.net> Recipe by: The Southern Living Cookbook, 1987, 8487-0709-5 Posted to MC-Recipe Digest by Gail Shermeyer <4paws@netrax.net> on Apr 13, 1998
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