CHOCOLATE CHIP COFFEECAKE

3/4 cup milk
1/2 cup (1 stick) Fleischmann’s Margarine
1/3 cup sugar
1 teaspoon salt
2 packages Fleischmann’s Active Dry Yeast
1/4 cup very warm water
2 eggs, beaten
3 1/2 cups sifted flour, divided use
1/2 cup semi-sweet chocolate morsels
FOR THE TOPPING:
1/2 cup sifted flour
1/3 cup sugar
1/2 cup chopped pecans
1/2 cup semi-sweet chocolate morsels
1/4 cup (1/2 stick) Fleischmann’s Margarine
1 1/2 teaspoons ground cinnamon

Scald milk; stir in margarine, sugar, and salt. Cool to lukewarm.

Sprinkle yeast into very warm water in large bowl of mixer. Stir to dissolve. Add milk mixture, eggs and 2 1/2 cups flour. Beat at medium speed until smooth (15 seconds).

With spoon, blend in remaining 1 cup flour and morsels. Turn into well greased 10-inch angel cake pan.

Rub the ingredients for the topping together with fingers until crumbly. Sprinkle over the batter in pan. Cover; let rise in warm place, free from draft, until doubled in bulk, about 1 hour.

Bake in a hot oven (400 degrees F) for 35 minutes. Turn out of pan immediately; let cool on wire rack.

Makes 1 tube cake
From: Recipelink.com
Source: Recipe pamphlet: Bake it Easy! from Fleishmann's Yeast, Standard Brands, Inc., 1961