Description
A recipe for Chocolate Chip Coffeecake

Ingredients

• Crisco® No-Stick Cooking Spray
  
• 2-1/2 cups Hungry Jack® Buttermilk Pancake and Waffle Mix (Just Add Water)
  
• 1/3 cup sugar
  
• 1/2 cup miniature semi-sweet chocolate chips
  
• 1/2 cup water
  
• 1/2 cup sour cream
  
• 1/2 teaspoon vanilla extract
  
• Topping
  
• 1/4 cup sugar
  
• 1/4 cup finely chopped walnuts
  
• 1/2 teaspoon cinnamon

Preparation
Prep Time: 12 minutes | Ready In: 45 minutes

Heat oven to 375°F. For coffee cake, spray an 8- or 9-inch square pan with nonstick spray. Combine pancake mix, sugar and chocolate chips in medium bowl; stir until just mixed. Add water, sour cream and vanilla; blend well. Using an ice cream scoop, shape dough into 16 2-inch dough balls. Place balls in 4 rows of 4 each in prepared pan.

For topping, combine sugar, walnuts and cinnamon in small bowl; mix well. Sprinkle topping over dough.

Bake 24 to 26 minutes or until golden brown. Cool 10 minutes before serving. Serve warm.

High-altitude directions: Add 1/4 cup flour to dry pancake mix. Bake as directed above.

Nutrition
no information available

Serves
Servings: 16 biscuits

Variations
no information available