Chocolate Chip Coffee Cake – a delicious recipe with Buttermilk, OR, Waffle Mix, sugar, semi-sweet chocolate chips, water. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
HEAT oven to 375u00b0F. 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
TIP To use Hungry Jack(R) 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
TIP High Altitude: add 1/4 cup flour to dry pancake mix. Bake as directed above.
1323
kcal
Calories
132
g
Fat
38
g
Carbs
5
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 13 ingredients. The key ingredients include: Crisco(R) Original No-Stick Cooking Spray, 2 1/2 cups Hungry Jack(R) Buttermilk Complete Pancake & Waffle Mix (Just Add Water), OR, 2 1/2 cups Hungry Jack(R) Extra Light & Fluffy Complete Pancake & Waffle Mix (Just Add Water), and more.
Yes, Chocolate Chip Coffee Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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