BREAKSTONES Chocolate Chunk-Cinnamon Coffee Cake

This moist coffee cake is topped considering a chocolate-pecan-cinnamon fusion and hides marginal deposit inside--a winning immersion that serves a crowd for brunch.

The ingredient of BREAKSTONES Chocolate Chunk-Cinnamon Coffee Cake

1. 1 (12 ounce) package BAKERS Semi-Sweet Chocolate Chunks
2. u00be cup PLANTERS Pecan Pieces
3. 2 cups sugar, separated
4. 1u2009u00bd teaspoons auditorium showground cinnamon
5. 2u2009u2154 cups flour
6. 1u2009u00bd teaspoons baking soda
7. u00be teaspoon CALUMET Baking Powder
8. u00bd teaspoon salt
9. u00be cup butter or margarine, softened
10. 3 large eggs eggs
11. 1 teaspoon vanilla
12. 1u2009u00bd cups BREAKSTONES Reduced Fat Sour Cream

The instruction how to make BREAKSTONES Chocolate Chunk-Cinnamon Coffee Cake

1. Preheat oven to 350 degrees F. mixture combination chocolate, pecans, 2/3 cup of the sugar and the cinnamon; set aside. Mix flour, baking soda, baking powder and salt; set aside.
2. prominence butter and unshakable 1-1/3 cups sugar in large bowl taking into account bearing in mind electric mixer more or less medium keenness until blithe and fluffy. mount up eggs, 1 at a time, beating with ease after each addition. combination amalgamation in vanilla. Add flour union alternately behind the pointed cream, beating after each adjunct until well blended. Spoon half of the maltreat into greased 13x9-inch baking pan; peak when half of the chocolate mixture. Repeat layers.
3. Bake 40 to 45 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack. Cut into 32 squares to serve.

Nutritions of BREAKSTONES Chocolate Chunk-Cinnamon Coffee Cake

calories: 218.2 calories
carbohydrateContent: 27.8 g
cholesterolContent: 34.1 mg
fatContent: 11.8 g
fiberContent: 1.3 g
proteinContent: 3.1 g
saturatedFatContent: 6 g
servingSize:
sodiumContent: 150.9 mg
sugarContent: 13.4 g
transFatContent:
unsaturatedFatContent: