Chocolate Chip Ripple Coffee Cake Food

CHOCOLATE CHIP COFFEE CAKE

Steps:

• Combine the flour, brown sugar, cinnamon, and salt in a small bowl and mix to combine. Add the butter and mix thoroughly with your fingers or a fork until all of the butter has been evenly distributed and incorporated into the flour. Form into small to medium clumps with your fingers.
• Preheat the oven to 350 degrees F. Butter an 8-inch square cake pan.
• Whisk together the flour, baking powder, baking soda and salt in a small bowl.
• Beat the butter and granulated sugar together in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Add the eggs, 1 at a time, beating well after each addition. Beat in the vanilla. Reduce the speed to low and add the flour mixture in 3 batches, alternating with the sour cream, beginning and ending with the flour, beating until just incorporated.
• Spoon half of the cake batter (it will be very thick) into the prepared pan and smooth with an offset spatula. Sprinkle the chocolate chips on top. Spoon the remaining cake batter on top and smooth the top. Sprinkle on the crumb topping.
• Bake until the cake and topping are golden brown and a toothpick inserted into the center of the cake comes out clean, about 1 hour. Let cool in the pan 20 minutes, then invert onto a plate and then re-invert onto a rack to cool completely.

CHOCOLATE CHIP COFFEE CAKE

Steps:

• Preheat oven to 350 degrees and prepare a 9-inch pan with non-stick spray.
• In a large bowl add together the flour, baking powder and salt and whisk until combined. Set aside.
• In another mixing bowl, cream together the butter and sugar. One at a time, add the eggs into the butter mixture and mix in between each one. Add in the milk and yogurt, and then mix again until well combined.
• Start to slowly add the dry mixture into the wet mixture and mix well. Add in the chocolate chips and stir them into the batter using a spatula.
• Pour the batter into your prepared dish and prepare the crumble topping.
• Using a pastry blender or food processor, add the butter, cinnamon, flour and brown sugar together and blend until a fine crumble has been reached. Pour the topping over the cake batter and top with the 1/4 cup of chocolate chips.
• Bake for 35-45 minutes, until a toothpick comes out clean. Best served warm, but still very good after cooled. Store covered on the counter top for 2-3 days.

CHOCOLATE CHIP RIPPLE COFFEE CAKE

Steps:

• Preheat the oven to 350 degrees. Spray an 8 x 8 baking dish with non-stick cooking spray.
• In a large bowl, cream the butter and sugar. Beat in the eggs and vanilla
• Add the salt and baking powder. Mix well.
• Add 1/2 cup of the flour and once it is incorporated add 1/3 cup milk.
• Once the milk is incorporated add another 1/2 cup flour, then the remaining 1/3 cup of milk, followed by the remaining 1/2 cup flour.
• Spread 1/2 the batter in the prepared baking dish. Sprinkle with 1 to 1 1/2 Tbs chocolate milk mix powder and 1/2 cup chocolate chips.
• Carefully spread the remaining batter over the top and sprinkle with another 1 to 1 1/2 Tbs chocolate milk mix powder and remaining 1/2 cup chocolate chips.
• Bake at 350 degrees for 30-35 minutes or until a toothpick comes out clean and the top is lightly golden brown.

RICH CHOCOLATE CHIP COFFEE CAKE

Steps:

• Cream the butter, cream cheese and 1-1/4 cups of sugar until light and fluffy, 5-7 minutes. Beat in eggs and vanilla. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with milk and mix well. Stir in chocolate chips. , Pour into a greased 9-in. springform pan. Combine the pecans, cinnamon and remaining sugar; sprinkle over batter., Bake uncovered at 350° for 30 minutes; cover and bake until a toothpick inserted in the center comes out clean, 30-40 minutes longer. Cool for 15 minutes. Carefully run a knife around edge of pan to loosen. Cool completely before cutting.

CHOCOLATE CHIP COFFEE CAKE

Steps:

• In a mixing bowl, cream the butter, cream cheese and 1 1/4 cups of sugar.
• Beat in eggs and vanilla.
• Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with milk.
• Stir in chocolate chips.
• Pour into a greased 9-inch springform pan.
• Combine the pecans, cinnamon and remaining sugar; sprinkle over batter.
• Bake at 350° for 50-55 minutes or until a toothpick inserted near the center comes out clean.
• Cool for 15 minutes.
• Carefully run a knife around edge of pan to loosen.
• Remove sides of pan.
• Cool completely before cutting.

RIPPLE COFFEE CAKE

Steps:

• Preheat oven to 350°F. Mix chopped cookies, flour and butter. Stir in chocolate chips; set aside.
• Prepare cake mix with water and eggs as directed on pkg. Pour half of the batter into greased 9- or 10-inch tube pan. Sprinkle 2 cups of the cookie mixture evenly over batter; cover with layers of remaining batter and cookie mixture. Press cookie mixture gently into batter.
• Bake 45 to 50 min. or until toothpick inserted near center comes out clean. Cool in pan on wire rack 10 min. Invert cake onto wire rack; remove cake from pan. Cool completely. Mix powdered sugar and milk; drizzle over cake. Let stand until firm.

CHOCOLATE CHIP COFFEE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch pan.
• In a medium bowl, stir together the flour, baking powder and soda. Set aside.
• In a large bowl, cream the butter and 1 cup of sugar. Add eggs, sour cream and vanilla. Mix well.
• Add the flour mixture and combine. Batter will be thick.
• In a separate bowl, combine chocolate chips, 1/2 cup sugar and cinnamon. Set aside.
• Spread half of the cake batter in prepared pan. Sprinkle half of the chocolate chip mixture over the batter. Repeat with the remaining batter, and then the remaining chocolate chip mixture.
• Bake in the preheated oven until a toothpick inserted near the center comes out clean, 25 to 30 minutes. Cool on wire rack.

CHOCOLATE RIPPLE COFFEE CAKE

Steps:

• You can either make a ring shaped cake or a long log or you can make a shorter log using 2 rows of biscuits instead of one--you decide.
• Get a plate or pretty cake platter and put a dab of cream where you want to place your first biscuit.
• Dunk a biscuit in the coffee and then let excess coffee run of it.
• Place the biscuit side up and stand it in the cream dab you put on the plate.
• Dunk another biscuit in the coffee and then lather one side of it with cream, cement it sideways to the first biscuit you placed down.
• Continue in this fashion until you have created a rim of biscuits, or a long log, whatever you decided.
• Now cover the whole cake in the left over cream.
• All of the biscuits must be well smothered in cream, as the cream has to penetrate the biscuit and soften it.
• Place cake in fridge for at least 4 or 5 hours.
• Just before serving place crumbled flake on the top.
• You don't have to dunk the biscuits in the coffee if you don't want it to have a coffee flavour.
• It will still turn out fine.

EASY CHOCOLATE CHIP COFFEE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch springform pan.
• Combine flour, baking powder, baking soda, and salt in a bowl.
• Beat butter and cream cheese in a large bowl with an electric mixer until well-blended, about 30 seconds. Beat in 1 1/4 cups sugar and vanilla extract until mixture is light and fluffy. Add eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Pour in the flour mixture alternately with the milk, mixing until just incorporated. Fold in chocolate chips; mixing just enough to evenly combine. Pour the batter into prepared pan.
• Mix pecans, 1/4 cup sugar, and cinnamon in a small bowl; sprinkle over batter.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 55 minutes. Cool in the pans for 10 minutes before removing to cool on a wire rack. Serve warm.

TRIPLE-CHOCOLATE COFFEE CAKE

Steps:

• Beat first 6 ingredients at low speed with an electric mixer 30 seconds or just until moistened; beat at medium speed 2 minutes.
• Stir in 2 cups semisweet chocolate morsels; pour batter evenly into 2 greased and floured 9-inch square cake pans.
• Bake at 350° for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Cool completely in pans on wire racks.
• Microwave white chocolate morsels in a glass bowl at HIGH 30 to 60 seconds or until morsels melt; stirring at 30-second intervals until smooth. Drizzle evenly over cakes; repeat procedure with remaining cup of semisweet morsels. Sprinkle cakes evenly with pecans.

OREO OREO RIPPLE COFFEE CAKE

Steps:

• 1. Preheat the oven to 350F. Mix the chopped cookies,flour & butter. Stir in the mini chocolate chips in a large bowl & set a side.
• 2. Prepare the pound cake mix with the water & egg as directed on the box. Pour half of the batter into a greased 9or 10 inch tube pan. Sprinkle 2 cups of the cookie mixture evenly over the batter. Cover with the remaining layer with the rest of the batter & cookie mixture. Press cookie mixture lightly into the batter.
• 3. Bake for about 45 to 50 mins or until toothpick comes out clean. Cool in a pan on the wire rack for about 10 mins. Carefully invert cake onto the wire rack, remove the cake from pan & completely cool.
• 4. Then mix the powdered sugar & milk. Drizzle over the cake. Let it stand until frim.

CHOCOLATE CHUNK-STREUSEL COFFEE CAKE

Steps:

• Heat oven to 350°F.
• Combine flour and sugar in medium bowl. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in nuts.
• Prepare cake batter as directed on package, substituting the brewed coffee for the water.
• Pour into 15x10x1-inch pan sprayed with cooking spray; sprinkle with half the chocolate. Top with nut mixture and remaining chocolate.
• Bake 20 to 25 min. or until toothpick inserted in center comes out clean. Cool completely.