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.
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!
So good! Soooo easy!! :)
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.
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!
* 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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