Raspberry-Chocolate Coffee Cake


prep 0:20       total 1:30


12 servings



2 cups All-purpose flour*
3/4 cup sugar
1/4 cup softened margarine or
1 cup milk
2 tsp. baking powder
1 tsp. vanilla
1/2 tsp. salt
1 egg
1 pkg. (6) semisweet choc chips
1 cup fresh raspberries or
thawed frozen unsweetened berries
1/4 cup firm margarine or
1/3 cup All-purpose flour
1/4 cup sugar
1/3 cup slivered almonds


Heat oven to 350°F. Prepare Streusel and set aside. Grease square pan, 9x9x2-inches. Beat all ingredients except chocolate chips, raspberries and Streusel in medium bowl on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Spread half of the batter in pan. Sprinkle with half each of the chocolate chips, raspberries and Streusel. Repeat layers. Bake about 50 minutes or until wooden pick inserted in center comes out clean.

STREUSEL: Cut margarine into flour and sugar until crumbly. Stir in nuts.

*If using self-rising flour, omit baking powder and salt.

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