Title: Raspberry-Chocolate Coffee Cake
Categories: Fruit Rice
Yield: 12 Servings
| 2 | c | All-purpose flour* |
| 3/4 | c | Sugar |
| 1/4 | c | Margarine or butter, softene |
| 1 | c | Milk |
| 2 | ts | Baking powder |
| 1 | ts | Vanilla |
| 1/2 | ts | Salt |
| 1 | | Egg |
| 1 | pk | (6 ounces) semisweet Chocolate chips |
| 1 | c | Fresh or unsweetened frozen (thawed) raspberries |
| STREUSEL |
| 1/4 | c | Firm margarine or butter |
| 1/3 | c | All-purpose flour |
| 1/4 | c | Sugar |
| 1/3 | c | Slivered almonds |
Heat oven to 350 degrees. Prepare Streusel. Grease square pan, 9 X 9 X 2
inches. Beat all ingredients except chocolate chips, raspberries and
Streusel in medium bowl on low speed 30 seconds. Beat on medium speed 2
minutes, scraping bowl occasionally.Spread half of the batter in pan.
Sprinkle with half each of the chocolate chips, raspberries and Streusel.
Repeat layers. Bake about 50 minutes or until wooden pick inserted in
center comes out clean. 1 COFFEE CAKE (12 PIECES); 330 CALORIES PER PIECE.
*If using self-rising flour, omit baking powder and salt. STREUSEL: Cut
margarine into flour and sugar until crumbly. Stir in nuts.