CHOCOLATE CHIP COFFEECAKE
Source: Michelle in CA
Makes 12 servings

Note from source: This is my all-time favorite coffeecake. It's from Marlene Sorosky (a wonderful cookbook author) and everyone always loves it. It is quite dense, as you'll see when you sink your knife into it. Enjoy!

FOR THE PECAN TOPPING:
1/4 cup sugar
1 teaspoon cinnamon
1/4 cup chopped pecans
FOR THE COFFEECAKE:
1/4 lb. butter, softened
1 (8 oz.) pkg. cream cheese, softened
1 1/4 cups sugar
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 cold milk
1 cup chocolate chips

Preheat oven to 350 degrees F. Grease a 9x3-inch springform pan; set aside.

Mix together ingredients for the Pecan Topping; set aside.

In a large bowl, cream butter, cream cheese and 1 1/4 cups sugar.

Add eggs 1 at a time, beating well after each addition.

Add vanilla, flour, baking powder, baking soda and salt; mix well.

Stir in cold milk and chocolate chips. Mixture will be very thick. Pour into prepared pan. Sprinkle with Pecan Topping.

Bake 50 to 55 minutes or until a wooden pick inserted in center comes out clean. Let cool 15 minutes.

Remove outside ring from pan and cool completely. May be frozen.