Rating: 4.5 stars 4.6
45 Ratings
  • 5 star values: 35
  • 4 star values: 6
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 0

A great recipe for a brunch. I've even made it as a dessert! A wonderful combination of chocolate and cinnamon.

Recipe Summary

prep:
20 mins
cook:
50 mins
additional:
30 mins
total:
1 hr 40 mins
Servings:
10
Yield:
1 9-inch cake
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch springform pan.

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  • Combine flour, baking powder, baking soda, and salt in a bowl.

  • Beat butter and cream cheese in a large bowl with an electric mixer until well-blended, about 30 seconds. Beat in 1 1/4 cups sugar and vanilla extract until mixture is light and fluffy. Add eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Pour in the flour mixture alternately with the milk, mixing until just incorporated. Fold in chocolate chips; mixing just enough to evenly combine. Pour the batter into prepared pan.

  • Mix pecans, 1/4 cup sugar, and cinnamon in a small bowl; sprinkle over batter.

  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 55 minutes. Cool in the pans for 10 minutes before removing to cool on a wire rack. Serve warm.

Nutrition Facts

504 calories; protein 7g; carbohydrates 61.8g; fat 27.3g; cholesterol 86.7mg; sodium 320.4mg. Full Nutrition
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