Recipe - Raspberry-Chocolate Coffee Cake

2 cup Allpurpose flour*
Three fourths cup Sugar
One fourth cup Margarine or butter, softene
1 cup Milk
2 teaspoon Baking powder
1 teaspoon Vanilla
One half teaspoon Salt
1 Egg
1 pack (6 ounces) semisweet
Chocolate chips
1 cup Fresh or unsweetened frozen
(thawed) raspberries

STREUSEL
One fourth cup Firm margarine or butter
1/3 cup Allpurpose flour
One fourth cup Sugar
1/3 cup Slivered almonds

Heat oven to 350 degrees. Prepare Streusel. Grease square pan, 9 X 9 X 2
inches. Beat all ingredients except chocolate chips, raspberries and
Streusel in medium bowl on low speed 30 seconds. Beat on medium speed 2
minutes, scraping bowl occasionally.Spread half of the batter in pan.
Sprinkle with half each of the chocolate chips, raspberries and Streusel.
Repeat layers. Bake about 50 minutes or until wooden pick inserted in
center comes out clean. 1 COFFEE CAKE (12 PIECES); 330 CALORIES PER PIECE.
*If using selfrising flour, omit baking powder and salt. STREUSEL: Cut
margarine into flour and sugar until crumbly. Stir in nuts.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini