Combine brown sugar and flour; cut in butter until mixture resembles coarse crumbs. Stir in walnuts and chocolate pieces. Combine softened cream cheese, granulated sugar and butter. Mix until well blended on medium speed of electric mixer; blend in eggs and vanilla. Combine dry ingredients; add alternately with milk, mixing well after each addition. Stir in chocolate chips. Pour into greased and floured 13x9-inch baking pan. Sprinkle with crumb topping. Bake in preheated 350°F oven for 50 minutes or until wooden toothpick inserted into center comes out clean. Cool. Store in refrigerator.
The original recipe called for only 8 oz. cream cheese, if memory serves. This makes at little creamier coffeecake. I like it better thisway, but that's just MHO. For fat watchers, use fat-free cream cheese ify ou don't mind sacrificing some flavor.
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