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Raspberry-chocolate Coffee Cake

Ingredients & Directions

2 c All-purpose flour* 1/2 ts Salt
3/4 c Sugar 1 Egg
1/4 c Margarine or butter, softene 1 pk (6 ounces) semisweet
1 c Milk -Chocolate chips
2 ts Baking powder 1 c Fresh or unsweetened frozen
1 ts Vanilla -(thawed) raspberries

1/4 c Firm margarine or butter 1/4 c Sugar
1/3 c All-purpose flour 1/3 c Slivered almonds

Heat oven to 350 degrees. Prepare Streusel. Grease square pan, 9 X 9
X 2 inches. Beat all ingredients except chocolate chips, raspberries
and Streusel in medium bowl on low speed 30 seconds. Beat on medium
speed 2 minutes, scraping bowl occasionally.Spread half of the batter
in pan. Sprinkle with half each of the chocolate chips, raspberries
and Streusel. Repeat layers. Bake about 50 minutes or until wooden
pick inserted in center comes out clean. 1 COFFEE CAKE (12 PIECES);
330 CALORIES PER PIECE. *If using self-rising flour, omit baking
powder and salt. STREUSEL: Cut margarine into flour and sugar until
crumbly. Stir in nuts.

12 servings

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