Chocolate Caramel Coffee Cake
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Rich and gooey.
Category Coffee Cakes/Sweet Braids Serves 9 servings
Cooking Time 01:20 Kid Friendly Yes
 
Chocolate Caramel Coffee Cake
1
 
Share this recipe
Facebook Pinterest
 
Rich and gooey.
Category Coffee Cakes/Sweet Braids
Serves 9 servings
Cooking Time 01:20
Kid Friendly Yes
 
 
 
Fleischmann's®
 
 
Ingredients
 
1-3/4 cups all-purpose flour
1 (2-1/4 tsp.) envelope Fleischmann's® Quick Rise Yeast
2 tablespoons sugar
1/2 teaspoon salt
3/4 cup very warm milk (120° to 130°F)
1/4 cup butter, melted
1 egg
1 package (9 ounces) Werther's Original Baking Caramels, divided
Topping
1/4 cup brown sugar
1/4 cup all-purpose flour
2 tablespoons butter
1/4 cup semi-sweet chocolate chips
1 tablespoon milk
 
Instructions
 

Mix flour, undissolved yeast, sugar and salt in a large bowl. Add milk, butter and egg and beat until smooth. Set 10 caramels aside.  Unwrap remaining caramels and cut each into 4 pieces.  Stir caramel into batter.  Pour into greased 8 x 8-inch baking dish. 

Combine brown sugar and flour in a small bowl.  Cut in 2 tablespoons butter with a pastry blender or 2 forks.  Sprinkle over coffee cake.  Top with chocolate chips.  Cover and let rise for 30 minutes.

Bake in preheated 350°F oven for 25 to 30 minutes until browned and done in center. Remove to wire rack to cool.  Unwrap and microwave the 10 reserved  caramels and 1 tablespoon milk for about 45 seconds, until caramels are melted and smooth.  Drizzle over coffee cake and serve immediately.

 
 
 
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