GERMAN CHOCOLATE RING
This recipe is modeled after German sweet chocolate cake, which is my favorite, so it's no wonder I enjoy making and eating this sweet-tasting bread! You can make it ahead and freeze to bring out when you need an easy showstopper. -Anne Frederick, New Hartford, New York
Provided by Taste of Home
Time 50m
Yield 24 servings.
Number Of Ingredients 10
Steps:
- In small bowl, combine 1 cup coconut, 3/4 cup chocolate chips, pecans and 1 egg; set aside. In large bowl, combine 1 cup flour, sugar, salt and yeast. In small saucepan, heat milk and 4 tablespoons butter to 120°-130°; add to flour mixture, beating until smooth. Add remaining eggs and enough remaining flour to form a soft dough. , Turn dough onto a lightly floured surface. Knead until smooth and elastic, 6-8 minutes. Place in greased bowl, turning once to grease top. Cover; let rise in warm place until doubled, about 1 hour. , Punch dough down; turn onto lightly floured surface. Roll dough into an 18x10-in. rectangle. Melt remaining butter and brush over dough; spread with reserved chocolate mixture. , Roll up dough jelly-roll style, starting with a long side; pinch seam to seal. Place seam side down on greased baking sheet. Pinch ends together to form a ring. , With scissors, cut from outside edge to two-thirds of the way toward center of ring at 1-in. intervals. Separate strips slightly; twist to allow filling to show. Cover and let rise until doubled, about 1 hour., Bake at 350° for 20-25 minutes or until golden brown. Sprinkle with remaining chocolate chips; let stand for 5 minutes. Spread melted chips; sprinkle with remaining coconut. Carefully remove from pan to a wire rack to cool.
Nutrition Facts : Calories 222 calories, Fat 10g fat (5g saturated fat), Cholesterol 34mg cholesterol, Sodium 149mg sodium, Carbohydrate 30g carbohydrate (11g sugars, Fiber 2g fiber), Protein 4g protein.
CHOCOLATE CHIP COFFEE BAR
Chocolate chip coffee bar.
Provided by klg499
Categories Desserts Cookies Bar Cookie Recipes
Time 40m
Yield 24
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
- Beat brown sugar, oil, and eggs together in a bowl using an electric mixer until smooth and creamy. Stir flour, coffee, salt, baking soda, and vanilla extract into creamed sugar mixture until batter is just mixed; fold in chocolate chips and walnuts. Spread batter into the prepared baking dish.
- Bake in the preheated oven until edges start to crisp and a toothpick inserted in the center comes out clean, 25 to 30 minutes.
Nutrition Facts : Calories 315.3 calories, Carbohydrate 40 g, Cholesterol 15.5 mg, Fat 17.1 g, Fiber 1.6 g, Protein 3.5 g, SaturatedFat 4.1 g, Sodium 162.6 mg, Sugar 26.2 g
CHOCOLATE CHIP COFFEE CAKE
A tasty sour cream coffee cake with a streak of chocolate chips in the middle.
Provided by Kerrilyn Blood
Categories Desserts Cakes Coffee Cake Recipes
Time 55m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch pan.
- In a medium bowl, stir together the flour, baking powder and soda. Set aside.
- In a large bowl, cream the butter and 1 cup of sugar. Add eggs, sour cream and vanilla. Mix well.
- Add the flour mixture and combine. Batter will be thick.
- In a separate bowl, combine chocolate chips, 1/2 cup sugar and cinnamon. Set aside.
- Spread half of the cake batter in prepared pan. Sprinkle half of the chocolate chip mixture over the batter. Repeat with the remaining batter, and then the remaining chocolate chip mixture.
- Bake in the preheated oven until a toothpick inserted near the center comes out clean, 25 to 30 minutes. Cool on wire rack.
Nutrition Facts : Calories 381.2 calories, Carbohydrate 54.9 g, Cholesterol 59.8 mg, Fat 17 g, Fiber 1.6 g, Protein 5 g, SaturatedFat 10.1 g, Sodium 244.2 mg, Sugar 32.8 g
COFFEE CAKE RING
The glaze on this delicious coffee cake makes is wonderful to serve at any get-together.-Jenny Reece, Lowry, Minnesota
Provided by Taste of Home
Time 35m
Yield 12 servings.
Number Of Ingredients 7
Steps:
- Turn dough onto a lightly floured surface. Roll into a 15x12-in. rectangle. Spread filling to within 1/2 in. of edges. (If using Fruity Cream Cheese Filling, spread with cream cheese mixture; set jam aside.) Roll up, jelly-roll style, starting with a long side; pinch seam to seal. place, seam side down, on a greased 12-in. pizza pan; pinch ends together to form a ring. With scissors, cut from outside edge two-thirds of the way toward center of the ring at 1-1/2-in. intervals (see photos below right). Separate pieces; slightly twist to show filling. Cover and let rise in a warm place until doubled, about 45 minutes. (If using Fruity Cream Cheese Filling, place 1 teaspoon of jam in the center of each slice.) Bake at 375° for 20-25 minutes or until golden brown. Remove from pan to a wire rack to cool. , For glaze, combine sugar, butter, vanilla and enough milk to achieve desired consistency. drizzle over coffee cake.
Nutrition Facts :
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CHOCOLATE CHIP-CINNAMON BREAKFAST RING RECIPE
From pillsbury.com
4.5/5 (68)Category BreakfastServings 16Total Time 55 mins
- Heat oven to 375°F. Using 1 tablespoon of the butter, generously butter 12-cup fluted tube cake pan. In small microwavable bowl, microwave remaining butter on High 1 min or until melted when stirred.
- Separate both cans of dough into 16 rolls. Cut each roll in half crosswise; place half of roll pieces in pan. Sprinkle with half of the dry pudding mix and half of the brown sugar. Drizzle with half of the melted butter. Repeat with remaining roll pieces, pudding mix, brown sugar and melted butter. Sprinkle with chocolate chips.
- Bake 24 to 28 minutes or until rolls are deep golden brown and dough appears done when slightly pulled apart. Cool in pan 2 minutes. Place heatproof serving platter upside down over pan; turn platter and pan over. Remove pan. Cool 15 minutes.
- Remove lid from icing. Microwave icing on High 10 to 15 seconds or until of drizzling consistency. Drizzle icing over ring. Cut into wedges to serve.
SOUR CREAM CHOCOLATE CHIP COFFEE CAKE - ONCE UPON …
From onceuponachef.com
Cuisine AmericanTotal Time 1 hrCategory Breakfast & BrunchCalories 336 per serving
- Preheat the oven to 350°F and set an oven rack in the middle position. Generously grease a 10-cup Bundt pan with butter or nonstick cooking spray. (A 12-cup Bundt pan will work as well with no adjustments; it'll just make a shorter cake.)
- In the bowl of an electric mixer, cream the butter and sugar for 2 to 3 minutes, until light and fluffy (use medium speed for a stand mixer or high speed for a hand-held mixer). Beat in the eggs one at a time, followed by the vanilla. Add 1/3 of the dry ingredients and mix on low speed until just combined. Mix in half of the sour cream, followed by another 1/3 of the dry ingredients, until just combined. Mix in the remaining sour cream, followed by the remaining dry ingredients, scraping down the bowl as necessary and mixing until just combined. Gently mix in the chocolate chips.
- Scrape the batter into the prepared pan – it will come about halfway up the sides of the pan (or a little less than halfway in a 12-cup pan). Bake for 35 to 40 minutes, or until the top is golden brown. Let the cake cool in the pan on a rack for 10 minutes, then invert onto the rack and allow to cool completely. Carefully transfer the cooled cake to a plate; dust with cinnamon first, then Confectioners’ sugar, if desired. To slice the cake, use a serrated knife and sawing motion for best results. The cake keeps well for several days stored in a cake dome or covered tightly with aluminum foil. The cake may also be frozen for up to two months.
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