3/4 c. milk

1/2 c. butter or margarine (1 stick)

1/3 c. sugar

1 t. salt

2 pks Fleischman’s Active Dry Yeast

1/4 c. very warm water

2 eggs, beaten

3 1/2 c. flour

1/2 c. semi-sweet choc. morsels

Topping: Rub together with fingers until crumbly:

1/2 c. sifted flour

1/2 c. sugar

1/2 c. pecans, chopped

1/2 c. semi-sweet choc morsels

1/4 c. butter or margarine

1 1/2 t. cinnamon

Batter:

Scald the milk.  Stir in butter, sugar and salt. Cool to lukewarm. Sprinkle yeast into very warm water in large bowl. Stir to dissolve. Add milk mixture, eggs, and 2 1/2 c. flour. Beat at medium speed until smooth (15 secs). With spoon, blend in 1 c. flour and the morsels. Turn into a well greased 10″ angel food cake pan. Sprinkle with topping. Cover & let rise in warm place, free from draft, until doubled in bulk, about 1 hour. Bake in preheated 400 degree oven for 35 mins. Turn out of pan immediately. Let cool on a wire rack.

This recipe came from Mom.  As I remember, this was my brother’s favorite.

Tags: coffeecake