Title: Crunchy-Topped Coffee Cake with Chocolate Chips
Categories: 5barb, Reg 5, Success
Yield: 8 Servings

Nonstick cooking spray
1 1/3 c All-purpose flour
1/2 c Packed light brown sugar
1/4 c Granulated sugar
1/2 ts Baking soda
1/4 ts Baking powder
1/3 c 56% vegetable oil spread;
-softened
--lower-fat-content
-margarine
1/2 c Buttermilk or sour milk
1/4 c Frozen egg substitute;
-thawed
1 c Red-fat semisweet choco
-baking chips; divided
2 tb Finely chopped walnuts
Frozen nondairy light
-whipped topping; thawed,
-optional
Sliced strawberries;
-optional

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.

Busted by Gail Shermeyer <4paws@netrax.net>

Recipe by: Womans Day Low-Fat Meals, Summer 97

Posted to EAT-L Digest by BLAdams96@aol.com on Oct 30, 1998, converted by
MM_Buster v2.0l.