Chocolate Chip Coffee Cake

3 cups sifted all-purpose flour
1/3 cup sugar
2 envelopes yeast
1 teaspoon salt
1/2 cup milk
1/2 cup water
1/2 cup butter or margarine
2 large eggs
3/4 cup semisweet chocolate morsels


Preheat oven at 375° degrees F.
In a large bowl, combine 1 cup flour, sugar, un-dissolved yeast, and salt. Heat milk, water, and
butter until very warm (120° F to 130° F). Gradually add to dry ingredients.

Beat for 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs and
1 cup flour; beat for 2 minutes at high speed, scraping bowl occasionally. Stir in chocolate
morsels and remaining flour to make a soft batter.

Turn into a greased 13 x 9 inch baking pan. Cover; let rise in a warm, draft-free place until
doubled in size, about 1 hour. Bake for 15 minutes; remove from oven and sprinkle with
Chocolate Nut Topping. *

Return to oven and bake additional 20 minutes or until done. Cool in pan for 10 minutes. Remove
from pan; cool on wire rack.

* Chocolate Nut Topping:
In a medium bowl, using a pastry blender, cut 1/2 cups butter into 2/3 cup all-purpose flour until
coarse crumbs form. Stir in 2/3 cup sugar, 2 teaspoons ground cinnamon, 1 cup semisweet
chocolate morsels, and 1 cup chopped pecans. Makes 1 coffeecake.
[By Janet Sue Terry]