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Chocolate Chip Pecan Coffee Cake

Source: Sinful Southern Sweets Food Blog
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Rating: 2   Reviews: 1 See Reviews
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This recipe nearly threw me off my low carb diet when I first made it. Eventually, I had to take the remainder and put it in the freezer. And, it does freeze very well. This makes a huge cake or you can bake it in mini loaf pans if you want to give several gifts. Enjoy!!

1 cup butter or margarine, softened
1 (8 ounce) package cream cheese, softened
1 1/2 cups sugar, divided
2 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 cup milk
1 cup semisweet chocolate chips
1/4 cup chopped pecans
1 teaspoon ground cinnamon
Chocolate Chip Pecan Coffee Cake Recipe at
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-in. springform pan. Combine the pecans, cinnamon and remaining sugar; sprinkle over batter.

Bake at 350 degrees F 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.

Recipe reprinted by permission of Sinful Southern Sweets Food Blog. All rights reserved.
Date Added: 03/14/2011
Spotlight Recipe Review See all 1 reviews »

Rating: 2
by: Nancy, PA Reviewed: 08/06/2011
not a good start...
i followed the recipe exactly, except for using just a little more topping than called for. the batter was almost like marshmallow cream. the cake overflowed and burned on the bottom of my oven, filling the kitchen with smoke. i took it out, trimmed off the edges, and cleaned all the batter off the bottom of the oven. the top is dark so i have it covered with foil, because the cake is still raw inside! it's been in the oven for 65 minutes now, needs another 15. hope the taste is worth all this!
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