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Chocolate Chip Coffee Cake
Posted By elizabeth On August 29, 2010 @ 2:00 am In Member Only,Rosh Hashana | 1 Comment
1 cup margarine, softened
1 (8 ounce) package tofutti cream cheese, softened
1-1/2 cups sugar, divided
1 teaspoon vanilla
2 cups flour
1 teaspoon baking powder
½ teaspoon baking soda
¼ cup nondairy creamer
1 cup semisweet chocolate chips
¼ cup chopped pecans
1 teaspoon cinnamon
Preheat oven to 350 degrees. Cream together margarine, tofutti cream cheese and 1-1/4 cups sugar. Beat in eggs and vanilla. Combine the flour, baking powder and baking soda and add to the mixture alternately with the nondairy creamer. Stir in the chocolate chips. Pour batter into greased 9-inch springform pan. Combine the pecans, cinnamon and remaining sugar and sprinkle over batter. Bake for 50 to 55 minutes. Cool for 15 minutes. Remove sides of pan.
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