Cookbook:Chocolate Chip Coffee Cake
Appearance
Chocolate Chip Coffee Cake | |
---|---|
Category | Cake recipes |
Servings | 8 (2 cookies each) |
Time | 1 hour |
Difficulty |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | American cuisine | Breakfast cuisine | vegetarian cuisine | Bread | Dessert
Ingredients
[edit | edit source]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
[edit | edit source]- Preheat oven to 375°F.
- Use cooking spray to lightly coat an 8- or 9-inch baking pan.
- Combine pancake mix, chocolate chips, and ⅓ cup sugar, then stir until barely mixed.
- Add sour cream, vanilla, and water, and mix well.
- Spoon mixture into 16 ea. 2-inch dough balls.
- Place dough balls 2 or 3 inches apart in pan.
- Combine remaining ¼ cup sugar, cinnamon, and nuts, and mix well.
- Sprinkle nut mixture over dough balls.
- Bake until golden brown, about 24–26 minutes.
Notes, tips, and variations
[edit | edit source]- 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.
Conversion notes
[edit | edit source]- ↑ Weight conversions from USDA National Nutrient Database. Original recipe text and ingredient order preserved. Cooking spray not converted. Used chopped walnuts weight.