Chocolate Coffee Cake
Yield
1 cakePrep
5 minCook
30 minReady
35 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
sugar
|
|
| 1 | cup |
brown sugar
|
*
|
| 2 | cups |
all-purpose flour
|
|
| 1 | stick |
butter
|
|
| 1 | tablespoon |
vanilla extract
|
|
| 1 | cup |
buttermilk
|
|
| 1 | tablespoon |
baking soda
|
|
| 1 | each |
eggs
|
|
| 3 | each |
chocolate bars
Heath bars |
|
| ½ | cup |
nuts
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
sugar
|
|
| 237 | ml |
brown sugar
|
*
|
| 473 | ml |
all-purpose flour
|
|
| 113 | g |
butter
|
|
| 15 | ml |
vanilla extract
|
|
| 237 | ml |
buttermilk
|
|
| 15 | ml |
baking soda
|
|
| 1 | each |
eggs
|
|
| 3 | each |
chocolate bars
Heath bars |
|
| 118 | ml |
nuts
|
|
Directions
Mix first 5 ingredients (and set aside 1 cup of mixture). Dissolve buttermilk with soda.
Beat in egg. Combine mix, buttermilk and egg. Add mixture to greased 9 x13 pan or two 8 inch floured cake pans.
Chop 3 heath bars (could use more), add nuts, add to set mixture and sprinkle over top of mixture and bake at 350℉ (180℃) F for 30 to 40 minutes.
