Cruhchy Topped Coffee Cake With Chocolate Chips

Serving Size : 8
Ingredients

for prepare Cruhchy Topped Coffee Cake With Chocolate Chips

:

Amount	Measure	Ingredient - Preparation Method
nonstick cooking spray cruhchy topped coffee cake with chocolate chips
1 1/3	cup	all-purpose flour
1/2	cup	packed light brown sugar
1/4	cup	granulated sugar
1/2	teaspoon	baking soda
1/4	teaspoon	baking powder
1/3	cup	56% vegetable oil spread - softened
lower-fat-content margarine cruhchy topped coffee cake with chocolate chips
1/2	cup	buttermilk or sour milk
1/4	cup	frozen egg substitute - thawed
1	cup	red-fat semisweet choco baking chips - divided
2	tablespoons	finely chopped walnuts

1. Preheat oven to 350°F. Spray 9-inch round baking pan with cooking spray. In large bowl, stir together flour, brown sugar, sugar, baking soda and baking powder. 2. Cut in vegetable spread until crumbly; reserve 1/2 cup of the mixture for topping. 3. In small bowl, combine buttermilk and egg substitute; add to remaining crumb mixture, stirring until well blended. 4. Spread batter into prepared pan. Sprinkle 3/4 cup chips on top. 5. In small bowl, combine reserved crumbs, remaining 1/4 cup chips and walnuts; sprinkle on top. 6. Bake 25 to 30 minutes, or until wooden pick inserted near center comes out clean. Cool in pan on wire rack. 7. Cut into wedges; serve with dollop of whipped topping and sliced strawberries. Note: To sour milk: Use 1 1/2 teaspoons white vinegar plus milk to equal 1/2 cup. Per serving: About 320 cal, 5 g pro, 52 g car, 10 g fat, 28% cal from fat, 0 mg chol, 170 mg sod, 2 g fiber.

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