Cookbook:Chocolate Chip Coffee Cake

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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[edit | edit source]

Ingredients Volumetric/Count
[note 1]
Grams
 
Baker's %
 
Cooking spray
buttermilk pancake mix cups 325 100%
semi-sweet chocolate chips ½ cup 91 28%
sugar ⅓ cup 66.67 20.51%
sour cream ½ cup 115 35.38%
vanilla extract ½ teaspoon 2.1 0.65%
water ½ cup 118.5 36.46%
sugar ¼ cup 50 15.38%
cinnamon ¼ teaspoon 0.65 0.2%
finely chopped nuts ½ cup 58.5 18%
Total 827.42 254.59%

Procedure[edit | edit source]

  1. Preheat oven to 375°F.
  2. Use cooking spray to lightly coat an 8 or 9 inch baking pan.
  3. Combine baking mix, chocolate chips and (⅓ cup) sugar and stir until barely mixed.
  4. Add sour cream, vanilla, and water, and mix well.
  5. Spoon into 16 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.

Tips, Notes, and Variations[edit | edit source]

  • Walnuts are REAL 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]

  1. Weight conversions from USDA National Nutrient Database. Original recipe text and ingredient order preserved. Cooking spray not converted. Used chopped walnuts weight.