Make Ahead
Chocolate–Cream Cheese Coffee Cake
Prep Time: 20 Minutes Start to Finish: 2 Hours 5 Minutes 12 servings
- Pecan Mixture
- 1⅓ cups all-purpose flour
- ½ cup cold butter
- ½ cup packed brown sugar
- 1 cup chopped pecans
- Cream Cheese Mixture
- 1 package (8 oz) cream cheese, softened
- ¼ cup granulated sugar
- 1 tablespoon all-purpose flour
- 1 egg
- 1 teaspoon vanilla
- Cake
- 1 box dark chocolate cake mix with pudding
- 1¼ cups water
- ½ cup vegetable oil
- 2 eggs
- Icing
- 1 cup powdered sugar
- 2 tablespoons milk
1 Heat oven to 350°F. Spray 13x9-inch pan with cooking spray. In medium bowl, mix 1⅓ cups flour and brown sugar. Cut in butter until crumbly. Stir in pecans; set aside. In separate medium bowl, beat cream cheese with electric mixer on medium speed until smooth. Add granulated sugar and 1 tablespoon flour; beat until blended. Add 1 egg and ½ teaspoon of the vanilla; beat until blended.
2 Make cake mix as directed on box, using water, oil and 2 eggs. Spoon batter into pan. Dollop cream cheese mixture over batter and swirl with knife. Sprinkle reserved pecan mixture over top. Bake 45 minutes or until set. Cool completely on cooling rack, about 1 hour.
3 In small bowl, mix powdered sugar, milk and remaining ½ teaspoon vanilla with whisk. Drizzle over coffee cake.
1 Serving: Calories 530; Total Fat 25g (Saturated Fat 10g, Trans Fat 0g); Cholesterol 0mg; Sodium 540mg; Total Carbohydrate 75g (Dietary Fiber 2g); Protein 6g Exchanges: 2 Starch, 3 Other Carbohydrate, 5 Fat Carbohydrate Choices: 5
Make-Ahead Magic Bake and cool as directed. Wrap coffee cake tightly in heavy-duty foil; freeze up to 1 month. Thaw partially at room temperature; continue as directed in Step 3.
