Eggnog Chocolate Chip Coffee Cake


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A creative use for this favorite holiday beverage, eggnog adds its signature flavor to this dessert.

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  • Dough:
  • 3 C. all-purpose flour
  • 1/3 C. sugar
  • 2 1/2 oz. pkg. or 4 1/2 tsp. Fleischmann's RapidRise Yeast
  • 1 tsp. salt
  • 3/4 C. eggnog
  • 1/4 C. water
  • 1/2 C. butter or margarine
  • 2 large eggs
  • 3/4 C. semisweet chocolate morsels
  • Chocolate Nut Topping:
  • 1/2 C. butter
  • 2/3 C. all-purpose flour
  • 2/3 C. sugar
  • 2 tsp. ground cinnamon
  • 1 C. semisweet chocolate morsels
  • 1 C. chopped pecans

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In a large bowl, combine 1 C. flour, sugar, undissolved yeast, and salt. Heat eggnog, water and butter until very warm (120-130 degrees). Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs and 1 C. flour; beat 2 minutes at high speed. Stir in chocolate morsels and remaining flour to make a soft batter. Transfer batter from bowl to greased 10-inch tube pan. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.

For Chocolate Nut Topping: In medium bowl, cut butter into flour with pastry blender, until crumbly. Stir in sugar, cinnamon, chocolate morsels and pecans. Uncover dough; sprinkle evenly with Chocolate Nut Topping. Bake at 400 degrees for 20-25 minutes or until done. Cool in pan for 10 minutes. Remove from pan; cool completely on wire rack.

Yield: 1 coffee cake, 16 slices

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