Eggnog Chocolate Chip Coffee Cake

**Sinclairwife** · 11-08-2004, 04:00 PM

Makes 1 coffee cake, 16 slices

Dough
3 cups all-purpose flour
1/3 cup sugar
2 packages (1/2 ounce or 4 1/2 tsp) Fleischmann's RapidRise Yeast
1 teaspoon salt
3/4 cup eggnog

1/4 cup water
1/2 cup butter or margarine
2 large eggs
3/4 cup semisweet chocolate morsels

Chocolate Nut Topping
1/2 cup butter
2/3 cup all-purpose flour
2/3 cup sugar
2 teaspoons ground cinnamon
1 cup semisweet chocolate morsels
1 cup chopped pecans

In a large bowl, combine 1 cup flour, sugar, undissolved yeast, and salt.
Heat eggnog, water and butter until very warm (120 to 130 F). Gradually add to flour mixture.
Beat 2 minutes at medium speed of electric mixer,
scraping bowl occasionally.
Add eggs and 1 cup flour; beat 2 minutes at high speed.
Stir in chocolate morsels and remaining flour to make a soft batter.
Transfer batter from bowl to greased 10-inch tube pan. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.

Chocolate Nut Topping
In medium bowl, cut butter into flour with pastry blender, until crumbly.
Stir in sugar, cinnamon, chocolate morsels and pecans.

Uncover dough; sprinkle evenly with Chocolate Nut Topping. Bake at 400 F for 20 - 25 minutes or until done. Cool in pan for 10 minutes. Remove from pan; cool completely on wire rack.