Chocolate Chip Coffeecake

Prep Time: 12 minutes
Cook Time: 24 minutes
Yield: Makes 16

Ingredients:

BISCUITS
Crisco® Original No-Stick Cooking Spray
2 1/2 cups Hungry Jack® Buttermilk Complete Pancake & Waffle Mix (Just Add Water)
1/3 cup sugar
1/2 cup miniature semi-sweet chocolate chips
1/2 cup water
1/2 cup sour cream
1/2 tsp. vanilla extract

TOPPING
1/4 cup sugar
1/4 cup walnuts, finely chopped
1/2 tsp. cinnamon

Preparation Directions:

1. Heat oven to 375°. Spray 9 or 10-inch springform pan with nonstick cooking spray. Reserve 1/3 cup quick bread mix for topping. In large bowl, combine remaining quick bread mix, water, 3 tablespoons oil and eggs. Stir 50 to 75 strokes with spoon until mix is moistened.

2. Pour half of batter (about 1 1/3 cups) into sprayed pan. Sprinkle evenly with banana and 1/2 cup chocolate chips. Spoon remaining batter over chips; carefully spread to cover.

3. In medium bowl, combine reserved 1/3 cup quick bread mix, pecans and sugar. Add butter; mix until crumbly. Sprinkle over batter.

4. Bake for 30 to 40 minutes or until golden brown and edges start to pull away from sides of pan. Cool 10 minutes. Remove sides of pan.In small saucepan over low heat, melt glaze ingredients, stirring constantly until smooth. Drizzle over cake. Cool 20 minutes. Serve warm or cool.