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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Mrs. Filbert's Chocolate Chip Coffee Cake Recipe

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This recipe for Mrs. Filbert's Chocolate Chip Coffee Cake is from The Fuka Family, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
CRUMB TOPPING
½ cup Flour
¼ cup Sugar
¼ cup Mrs. Filbert's spread, softened
½ cup Semi-Sweet Chocolate Chips
CAKE BATTER
3 Tbsps. Unsweetened Cocoa
1½ cups Sugar, divided
½ cup (1 stick) Mrs. Filbert's spread, softened
2 cups Flour
8 oz. Sour Cream
2 large Eggs
1 tsp. Baking Powder
1 tsp. Baking Soda
1 tsp. Vanilla
Directions:
Directions:
In a small bowl, combine flour, sugar and ¼ cup Mrs. Filbert's spread, using a fork until mixture resembles coarse crumbs. Stir in chocolate chips; set aside.

Preheat oven 350º. Grease a 9-ince tube pan. In a small bowl, combine cocoa and ½ cup sugar; set aside.

In a large bowl, beat ½ cup Mrs. Filbert's spread with 1 cup sugar on medium speed using an electric mixer until blended, increase speed to high; beat until light and fluffy; reduce speed to low; add flour, sour cream, eggs, baking powder, baking soda and vanilla; beat about 3 minutes, or until well blended.

Spread half of the batter in prepared pan. Sprinkle with half of the coca mixture. Evenly spread with remaining batter and sprinkle with remaining cocoa mixture. Sprinkle crumb topping evenly over batter.

Bake 50-55 minutes or until toothpick inserted in center of cake comes out dry. Cool cake in pan on a wire rack about 10 minutes. Remove cake from pan and let cool.

 

 

 

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