Chocolate Ripple Coffeecake

Name: Chocolate Ripple Coffeecake
Yield: 9 - 10 servings
Ingredients: 1 cup (250 mL) Milk; 2 tbsp (30 mL) white vinegar; 3/4 cup (180 mL) brown sugar packed; 1 1/2 tsp (7 mL) ground cinnamon; 1/3 cup (80 mL) chopped pecan; 2 1/4 cups (560 mL) all-purpose flour; 1 tsp (5 mL) baking powder; 1 tsp (5 mL) baking soda; 1/4 tsp (1 mL) salt; 1/2 cup (125 mL) butter softened; 1 cup (250 mL) sugar; 2 eggs; 1 tsp (5 mL) vanilla extract; 2 oz (60 g) semi-sweet chocolate melted; cooled; Melted semi-sweet chocolate (optional)

This recipe is taken from the 1989 Milk Calendar. This is the Chocolate Ripple Coffeecake recipe.

Prep: 15 min
Cooking: 35 min

Yields 9 - 10 servings

Ingredients

1 cup (250 mL) Milk
2 tbsp (30 mL) white vinegar
3/4 cup (180 mL) brown sugar packed
1 1/2 tsp (7 mL) ground cinnamon
1/3 cup (80 mL) chopped pecan
2 1/4 cups (560 mL) all-purpose flour
1 tsp (5 mL) baking powder
1 tsp (5 mL) baking soda
1/4 tsp (1 mL) salt
1/2 cup (125 mL) butter softened
1 cup (250 mL) sugar
2 eggs
1 tsp (5 mL) vanilla extract
2 oz (60 g) semi-sweet chocolate melted, cooled
Melted semi-sweet chocolate (optional)

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Preparation

Stir together milk and vinegar; set aside. Combine brown sugar, ground cinnamon and nuts; set aside. Combine flour, baking powder, baking soda and salt; set aside.

Beat butter and sugar until light. Add eggs, one at a time, beating well after each addition. Stir in vanilla extract. Add flour mixture alternately with milk mixture, beginning and ending with flour mixture.

Spread half the batter in buttered 9 inch (23 cm) tube or ring pan; drizzle chocolate and half the brown sugar mixture over batter. Add remaining batter and spread over filling. Run a knife through batter to swirl filling. Sprinkle remaining brown sugar mixture over top.

Bake in preheated 350 °F (180 °C) oven 35 min or until done. Drizzle with additional melted chocolate if desired.