Chocolate Coffee Cake

Name: Chocolate Coffee Cake
Prep time: 35 min
Cook time: 45 min
Total time: 1 h 20 min
Yield: 12-16 servings.
Ingredients: 1 package (1/4 ounce) active dry yeast; 1 cup warm water (110° to 115°); 3 tablespoons butter, softened; 3 tablespoons sugar; 1 large egg, beaten; 1 teaspoon salt; 2 tablespoons nonfat dry milk powder; 3 to 3-1/2 cups all-purpose flour; FILLING:; 1 cup (6 ounces) semisweet chocolate chips; 1/3 cup evaporated milk; 2 tablespoons sugar; 1/2 teaspoon ground cinnamon; TOPPING:; 1/4 cup all-purpose flour; 1/4 cup sugar; 1 teaspoon ground cinnamon; 1/4 cup cold butter

My grandmother used to make this coffee cake every year during the holidays. Now I serve it to my family every Christmas morning.—Debbie Keller, Goose Creek, South Carolina

Ingredients

1 package (1/4 ounce) active dry yeast
1 cup warm water (110° to 115°)
3 tablespoons butter, softened
3 tablespoons sugar
1 large egg, beaten
1 teaspoon salt
2 tablespoons nonfat dry milk powder
3 to 3-1/2 cups all-purpose flour
FILLING:
1 cup (6 ounces) semisweet chocolate chips
1/3 cup evaporated milk
2 tablespoons sugar
1/2 teaspoon ground cinnamon
TOPPING:
1/4 cup all-purpose flour
1/4 cup sugar
1 teaspoon ground cinnamon
1/4 cup cold butter

Directions

In a large bowl, dissolve yeast in water; let stand for 5 minutes. Add butter, sugar, egg, salt and milk powder; mix well. Add 2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough.
Turn onto a floured surface and knead until smooth and elastic, about 6-8 minutes. Place in a grease bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
For filling, combine chocolate chips, milk and sugar in a saucepan; cook and stir over low heat until smooth. Stir in cinnamon; set aside. For topping, combine flour, sugar and cinnamon in a bowl; cut in butter until mixture resembles coarse crumbs. Set aside.
Punch the dough down; roll into a 20x10-in. rectangle. Spread with filling. Roll up, jelly-roll style, starting with a long side; seal seam. Place in a well-greased 10-in. fluted tube pan, with seam facing the inside of the pan. Sprinkle with topping. Cover and let rise in a warm place until doubled, about 30 minutes.
Bake at 350° for 45-50 minutes or until golden brown. Let stand for 10 minutes; invert onto a wire rack to cool.