Cookbook:Chocolate Chip Coffee Cake

Chocolate Chip Coffee Cake
Category	Cake recipes
Servings	8 (2 cookies each)
Time	1 hour
Difficulty

Cookbook | Ingredients | Recipes | American cuisine | Breakfast cuisine | vegetarian cuisine | Bread | Dessert

Ingredients

Ingredient	Count	Volume	Weight	Baker's %
Buttermilk pancake mix		2½ cups	325 g	100%
Semi-sweet chocolate chips		½ cup	91 g	28%
White granulated sugar		⅓ cup	66.67 g	20.51%
Sour cream		½ cup	115 g	35.38%
Vanilla extract		½ teaspoon	2.1 g	0.65%
Water		½ cup	118.5 g	36.46%
Sugar		¼ cup	50 g	15.38%
Cinnamon		¼ teaspoon	0.65 g	0.2%
Finely-chopped nuts		½ cup	58.5 g	18%
Total		n/a	827 g	255%

Procedure

1. Preheat oven to 375°F.
2. Use cooking spray to lightly coat an 8- or 9-inch baking pan.
3. Combine pancake mix, chocolate chips, and ⅓ cup sugar, then stir until barely mixed.
4. Add sour cream, vanilla, and water, and mix well.
5. Spoon mixture into 16 ea. 2-inch dough balls.
6. Place dough balls 2 or 3 inches apart in pan.
7. Combine remaining ¼ cup sugar, cinnamon, and nuts, and mix well.
8. Sprinkle nut mixture over dough balls.
9. Bake until golden brown, about 24–26 minutes.

Notes, tips, and variations

• Walnuts are good in this recipe.
• If using a Dutch oven, heat with about 15 briquettes of charcoal, with 9 or 10 on the top, and 5 or 6 on the bottom.