Recipe by MRSMTAYLOR
"A great recipe for a brunch. I've even made it as a dessert! A wonderful combination of chocolate and cinnamon."
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1 (8 ounce) package
cream cheese, softened
1 1/4 cups
semisweet chocolate chips
OMG!!! THIS WAS SO GOOD AND VERY EASY TO MAKE. MY DAUGHTER HAS A NUT ALLERGY SO I OMITTED THE PECANS. I ALSO ADDED A 1/2 CUP OF WHITE CHOCOLATE CHIPS AND A 1/2 CUP OF SEMI SWEET CHIPS TO THE BATTER....WOW WHAT A TASTE DIFFERENCE!!!!! I WILL DEFIANTLY MAKE THIS AGAIN!!!!
Cake was too dry. Not moist at all, even warm or cold. Did not like.
My hubby loved this! It was delicious and easy. I made it as written with the exception that I didn't have a 9" springform pan. I put it in a cake pan I had and it finished baking in about 30 minutes. Very good coffee cake.
I loved this recipe. I made this for a get together we are having tomorrow night, but had to try it tonight because the batter was amazing. I did add a little more milk to make sure it would stay moist. I also used walnuts instead of pecans. I put this in a bundt pan to make it decorative and baked it at 350 for 50 minutes. I will probably add more chocolate chips next time, but I love chocolate chips.
This is a deliciously rich coffee cake that we thoroughly enjoyed. I guarantee this will be on the menu for my next brunch with friends. They’ll love it. Thanks for sharing!
Someone said this was too dry but we thought it was delicious. The only change I made was to the topping where I used a different crumb recipe.
Very moist and full of flavor. Did not use the topping and actually preferred it that way!
So good! Soooo easy!! :)
* Percent Daily Values are based on a 2,000 calorie diet.
Easy Chocolate Chip Coffee Cake
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 246
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