A friend that I haven’t seen in years recently came back into my life.  Many Years ago we worked together at a restaurant and when we would have those deadly 8am staff meetings after working until 2am, I would bring this coffee cake.  I hadn’t made it quite a few years but, was determined when she reminded me of it.  At first I couldn’t find the recipe, a tragedy all by itself as I hate to lose anything.  After much searching it surfaced. So, I not only had to make the coffee cake for our visit today, but I had to record it here so it would never be lost again.  I had forgotten how much I love this cake.  Not for one on a diet but, tried and true comfort food.

Without further delay, I want to share with you one of my favourite recipes.  I hope you try it and enjoy.  It can be halved if you wish.

 Chocolate-Chip Coffee Cake

Serves: 12 (large pieces, more if you cut them smaller)

½ c. packed brown sugar
½ c. walnuts, chopped
1 c. semi-sweet mini chocolate chips

3 c. cake flour
1 ¾ c. sugar
1 ¼ c. milk
½ c. shortening
2 ½ tsp. baking powder
1 tsp. salt
1 ½ tsp. vanilla extract
2 eggs

1.    prepare topping: In a small bowl, mix brown sugar, walnuts and ½ cup chocolate chips; set aside. Preheat oven to 350 degrees.  Grease and flour 13”x9” baking pan.
2.    Into large bowl, measure flour and all remaining ingredients, except remaining chocolate chips.  With mixer on low speed, beat until mixed, constantly scraping bowl.  Increase speed to high; beat 2 minutes occaisionally scraping bowl.  Stir in remaining chocolate chips. Pour into pan.
3.    Spread toping over batter.  Bake 40 to 45 minutes, until toothpick inserted in center of cake comes out clean.  Cool in pan on rack.

Enjoy!