From Paulette Vickery's Recipe Collection

Bisquick, Chocolate Chip Coffee Cake

cakes

1/4 cup packed brown sugar
1/4 cup nuts, chopped
1 teaspoon cinnamon
3 cup bisquick
1 cup sugar
1 1/2 cup sour cream
1/2 each stick butter, softened
1 1/2 teaspoon vanilla
2 each eggs
6 oz simisweet chocolate chips
1 single powdered sugar

To make strusel filling: mix brown sugar, nuts, and cinnamon, until crumbley. Set aside. Preheat oven to 350 degrees. Grease and flour, 12 cup bundt cake pan. Stir together, bisquick, sugar, sour cream, butter, vanilla, and eggs, in large mixing bowl. Beat vigorously 1 minute. Spread 1/3 of batter, about 1 1/4 cups, in prepared pan. Sprinkle with half of strusel filling, about 1/4 cup, and 1/2 cup chocolate chips. Repeat layers. Spread any remaining batter atop. Bake 45-50 minutes, or till wooden pick inserted in center comes out clean. Allow coffee cake to cool 10 minutes. Turn bundt pan upside down on heat proof serving plate. Gently lift of pan. Cool coffee cake completely. Sprinkle with powdered sugar.

Yield: 12 servings





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