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chocolate buttercrunch coffee cake


from the 2006 robin hood baking festival booklet. moist and delicious with chocolate and toffee in every bite!


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  1. Preheat the oven to 350 degrees f
  2. Grease a 10" bundt pan
  3. Combine the toffee bits
  4. Chocolate chips
  5. Pecans and brown sugar in a bowl
  6. Set aside
  7. Beat the butter and sugar until fluffy
  8. Beat in the eggs
  9. One at a time
  10. Beating well after each addition
  11. Beat in the vanilla
  12. In a separate bowl
  13. Combine the flour
  14. Baking powder
  15. Baking soda and salt
  16. Stir into the butter mixture alternately with the buttermilk
  17. Making 3 additions of dry ingredients and 2 additions of buttermilk
  18. Spread 1 / 3 of the batter into the prepared pan
  19. Sprinkle with 1 / 3 of the toffee bits mixture
  20. Continue with 2 more layers of batter and filling
  21. Ending with filling
  22. Bake in the centre of the preheated oven for 55 minutes or until a toothpick inserted in the centre comes out clean
  23. Cool in the pan on a rack for 20 minutes
  24. Serve warm or at room temperature

Step 15

Total Time in Minute 75

Ingredients Count 12

cooking chocolate buttercrunch coffee cake

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Toffee pieces

Semi-sweet chocolate chips


Brown sugar

Unsalted butter



All-purpose flour

Baking powder

Baking soda



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