Topping: 1/2 c. packed brown sugar
1/2 c. flour
1/4 c. butter or margarine
1/4 c. chopped walnuts (optional)
1 c. mini semi-sweet chocolate pieces
Coffeecake: 12 oz. cream cheese or neufchatel cheese
1 1/2 c. granulated sugar
3/4 c. butter or margarine
3 eggs, beaten
3/4 tsp. vanilla
2 1/2 c. flour
1 1/2 tsp. baking powder
3/4 tsp. baking soda
1/4 tsp. salt
3/4 c. milk
Combine brown sugar and flour; cut in butter until mixture resembles coarse crumbs. Stir in walnuts and chocolate pieces.
1 c. mini semi-sweet chocolate pieces
Combine softened cream cheese, granulated sugar and butter. Mix until well blended on medium speed of electric mixer; blend in eggs and vanilla. Combine dry ingredients; add alternately with milk, mixing well after each addition. Stir in chocolate chips. pour into greased and floured 13″ x 9″ baking pan. Sprinkle with crumb topping. Bake in preheated 350F oven for 50 minutes or until wooden pick inserted into center comes out clean. Cool. Store in refrigerator.
Note: The original recipe called for only 8 oz. cream cheese, if memory serves. This makes at little creamier coffeecake. I like it better this way, but that’s just MHO. For fat watchers, use fat-free cream cheese if you don’t mind sacrificing some flavor.