Chocolate Chip Coffee Ring
Total TimePrep: 20 min. Bake: 55 min. + cooling
I found this to be very dry. Taste was good though.
Actually, I'd prepared this recipe from quite some time back! It is great and I'd used it again 2/8/14! I had the ingredients for it, so I figured that I would prepare this recipe! I DID use 1/8 cup all-purpose flour to mix the chocolate chips into the batter! I also omitted the pecans in the topping and used 1/4 cup caramel bits in place of the pecans! I greased and floured an 8" fluted tube pan WELL and I baked LESS time than what it called for-I used a 45 minute baking time so that the cake would NOT be overly browned! I did allow the cake to cool 20 minutes in the pan and ran a knife around the edges to loosen the cake! I'd used a fancy type of tube pan and the cake looked quite pretty! Use a pastry brush to brush excess flour off of the finished cake! I'd had to do that! I used 1 tsp. salt instead of the 1/2 tsp. salt called for in this recipe! I used a pastry blender to combine topping ingredients! The cake will be shared with my Chapel group! Thank you, Laura Hertel, for this recipe! It IS a keeper! It is very versatile, too! Using square cake pans or loaf pans are an excellent alternative to baking this cake! delowenstein
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Delicious!! I make this often and everyone loves it. Great for breakfast or as a snack with your tea in the evening, freezes wonderfully! Thanks for sharing, it is a keeper!
My husband loves this recipe. He likes the topping on this bread, and on other quick breads.
Very moist, plenty of chocolate flavor. I've also baked this recipe in 2 loaf pans for 45-50 min. and they freeze very nicely!