Recipe - Peanut Butter Streusel Coffee Cake

One fourth cup All purpose flour
One fourth cup Packed brown sugar
2 tablespoon Peanut butter
1 tablespoon Butter; no substitutes
One fourth cup Miniature semisweet
chocolate pieces
One fourth cup Peanut butter
2 tablespoon Butter or margarine
1 cup All purpose flour
One half cup Packed brown sugar
One half cup Milk
1 Egg
1 teaspoon Baking powder
One fourth teaspoon Baking soda
One fourth teaspoon Salt
One fourth cup Miniature semisweet
chocolate chips

Grease an 8x8x2 inch baking pan; set aside.

For streusel topping, in a small mixing bowl combine the One fourth cup flour, the
One fourth cup brown sugar, the 2 tablespoons peanut butter and the 1 tablespoon
butter. Stir together until crumbly. Sstir in the One fourth cup chocolate pieces.
Set topping aside.

In a large mixing bowl beat the One fourth cup peanut butter and the 2 tablespoons
butter with an electric mixer on medium to high speed for 30 seconds or
until combined.

Add about half of the 1 cup flour, the One half cup brown sugar, half of the
milk, the egg, baking powder, baking soda, and salt. Beat with an electric
mixer on low speed until thoroughly combined, scraping the sides of the
bowl constantly. Add the remaining milk. Beat on low to medium speed just
until combined. Stir in the One fourth cup chocolate pieces.

Sspread batter evenly in the prepared pan. Sprinkle with the streusel
topping. Bake at 375 oven for 2530 minutes or until wooden toothpick
inserted near the center comes out clean. Cool on a wire rack for 15
minutes. Cut into squares. Serve warm. Cover any leftovers and store at
room temperature or in the refrigeraator up to 3 days. Makes 1 cake.

Recipe by: Unknown Cookbook

Posted to MCRecipe Digest V1 #994 by L979 L979@aol.com on Jan 8, 1998