• 12
    Prep Time
  • 24
    Cook Time

Chocolate Chip Coffee Cake


Ingredients

  • Crisco® Original No-Stick Cooking Spray
  • 2 1/2 cups Hungry Jack® Complete Buttermilk Pancake & Waffle Mix (Just Add Water)
  • 2 1/2 cups Hungry Jack® Complete Extra Light & Fluffy Pancake & 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 walnuts, finely chopped
    • 1/2 teaspoon ground cinnamon

    Preparation Instructions

    1. HEAT oven to 375°F. Coat 8 or 9-inch square pan with no-stick cooking spray.
    2. COMBINE pancake mix, 1/3 cup sugar and chocolate chips in medium bowl. Add water, sour cream and vanilla. Blend well. Using an ice cream scoop, shape dough into sixteen 2-inch dough balls. Place in 4 rows of 4 each in prepared pan. Combine 1/4 cup sugar, walnuts and cinnamon in small bowl. Sprinkle over dough.
    3. BAKE 24 to 26 minutes or until golden brown. Cool 10 minutes before serving. Serve warm.
    4. To use Hungry Jack® Original Pancake & Waffle Mix (Add Milk, Oil & Eggs), replace 1/2 cup water with 2 large eggs and 2 tablespoons milk. Proceed as above.
    5. High Altitude: add 1/4 cup flour to dry pancake mix. Bake as directed above.
    • Nutritional Information Per Serving

      Serving Size (1/8 2 rolls), Calories 290 (Calories from Fat 90), Total Fat 10g (Saturated Fat 4g, Trans Fat 0g), Cholesterol 5mg, Sodium 620mg, Total Carbohydrate 47g (Dietary Fiber 1g, Sugars 19g), Protein 5g; Percent Daily Value*: Vitamin A 2%, Vitamin C 0%, Calcium 6%, Iron 10%.

      *Percent Daily Values are based on a 2,000 calorie diet.