Title: Sour Cream Chocolate Chip Coffee Cake
Categories: Breakfast Bread Cake Snack
Yield: 24 Servings
| FOR THE TOPPING |
| 1 | tb | Flour |
| 1/2 | c | Brown sugar, packed |
| 2 | tb | Butter, softened |
| 1/2 | c | Mini chocolate chips |
| FOR THE CAKE |
| 2 | c | Flour |
| 1 | ts | Baking powder |
| 1 | ts | Baking soda |
| 1 1/2 | c | Mini chocolate chips |
| 1/2 | ts | Salt |
| 1/2 | c | Butter, softened |
| 1 | c | Sugar |
| 1 | ts | Vanilla |
| 3 | | Eggs |
| 1 | c | Sour cream |
For the topping: In a small bowl, combine the topping ingredients (1/2 cup
of chocolate chips). Mix well, set aside. For the cake: Combine flour,
baking powder and soda and salt. In a large bowl, cream butter, sugar and
vanilla. Beat until creamy. Add eggs, one at a time, beating well after
each addition. Gradually mix in flour mixture, alternately with sour cream.
Fold in remaining chocolate chips. Spread mixture in a greased 9 x 13 inch
baking pan. Sprinkle topping mix over batter in pan. Bake at 350 deg f for
45 - 50 minutes or until a toothpick inserted in the middle comes out
clean. Cool completely in pan, then cut and serve. Makes 24 serving. Each
serving = 202 calories, 9 g fat, 3 g protein, 27.5 g carbs, 240 mg sodium.
Percent of calories from fat = 40%