Chocolate Chip Coffee Ring Recipe
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 8
- 2 eggs
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 cup butter softened
- 1/2 cup all-purpose flour
- 1 cup sugar
- 1 teaspoon baking powder
- 1/2 cup packed brown sugar
- 1/2 cup chopped pecans
- 3/4 cup semisweet chocolate chips
- topping:
- 1 cup (8 ounces) sour cream
- 1/4 cup cold butter
- 1/4 cup semisweet chocolate chips
- 1-1/2 teaspoons baking cocoa
- Carbohydrate 52.104102128534 g
- Cholesterol 108.407708371195 mg
- Fat 49.0729004397217 g
- Fiber 2.32929172398042 g
- Protein 6.71997333881333 g
- Saturated Fat 28.0794117619377 g
- Serving Size 1 1 -10 serving (179g)
- Sodium 7766.40385406655 mg
- Sugar 49.7748104045536 g
- Trans Fat 3.33171845987576 g
- Calories 662 calories
Directions In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs. Add sour cream and vanilla. Combine the flour, baking powder, baking soda and salt; gradually add to creamed mixture just until combined. Stir in the chocolate chips. Pour into a greased 8-cup fluted tube pan. For topping, combine the flour, sugar and cocoa; cut in butter until mixture resembles coarse crumbs. Stir in pecans and chocolate chips. Sprinkle over batter. Bake at 350degrees for 55-60 minutes or until a toothpick inserted near the center comes out clean. Cool in pan 20 minutes before removing to a wire rack to cool completely. Yield: 8-10 servings. Editor's Note: A greased 9-in. square baking pan can be used instead of the tube pan; bake for 45-50 minutes. Originally published as Chocolate Chip Coffee Ring in Country Woman November/December 1996, p31
