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
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
Yields
1 Servings