The best companion for a piping cup of hot chocolate is coffee cake.
Becky Low shares the recipe for this classic cocoa side.
½ cup chopped pecans
⅓ cup flour
½ cup brown sugar
⅓ cup butter, softened
2 packages (8-oz ea) cream cheese, softened
½ cup white granulated sugar
1 teaspoon vanilla
½ cup butter, softened
1 cup white granulated sugar
1 cup sour cream
1 lemon, zested
3 cups flour
¼ teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
Preheat oven to 350 degrees. Spray 9×13 baking pan with non-stick spray; set aside.
Mix together topping ingredients until crumbly; set aside.
Prepare cake. Cream together ½-cup butter and 1-cup white sugar until smooth and creamy. Beat in egg, sour cream and the zest from 1 lemon.
Whisk together 3-cups flour, salt, baking powder and baking soda; stir flour mixture into butter mixture until evenly blended. Gently press half the batter into the bottom of prepared 9×13 pan. Spread cream cheese filling over batter in pan.
Drop teaspoons of remaining batter over top of cream cheese layer (note: batter will not completely cover cream cheese filling). Sprinkle over top of cake. Bake 40-45 minutes or until lightly browned and toothpick inserted in center comes out clean. Serve warm or cold with steaming mugs of hot chocolate or frothy eggnog.
Cake serves 12-16
Becky Low represents The Dairy Council of Utah/Nevada. For delicious dairy recipes and nutrition information go to
www.dairycouncilutnv.com or Facebook www.facebook.com/DairyUTNV.
For nutrition research go to www.nationaldairycouncil.org.