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Cookbook:Chocolate Chip Coffee Cake

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Chocolate Chip Coffee Cake
CategoryCake recipes
Servings8 (2 cookies each)
Time1 hour
Difficulty

Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | American cuisine | Breakfast cuisine | vegetarian cuisine | Bread | Dessert

Ingredients

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Ingredient Count Volume

[note 1]

Weight Baker's %
Buttermilk pancake mix 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

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  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

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  • 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

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