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Cruhchy-Topped Coffee Cake With Chocolate Chips

cakes & frostings, chocolate

nonstick cooking spray
1 1/3 cup all-purpose flour
1/2 cup packed light brown sugar
1/4 cup granulated sugar
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/3 cup 56% vegetable oil spread; softened
--lower-fat-content margarine
1/2 cup buttermilk or sour milk
1/4 cup frozen egg substitute; thawed
1 cup red-fat semisweet choco baking chip; divided
2 tablespoons finely chopped walnuts
frozen nondairy light whipped toppi; thawed
sliced strawberries; optional

1. Preheat oven to 350F. Spray 9-inch round baking pan with cooking spray. In large bowl, stir together flour, brown sugar, sugar, baking soda and baking powder.

2. Cut in vegetable spread until crumbly; reserve 1/2 cup of the mixture for topping.

3. In small bowl, combine buttermilk and egg substitute; add to remaining crumb mixture, stirring until well blended.

4. Spread batter into prepared pan. Sprinkle 3/4 cup chips on top.

5. In small bowl, combine reserved crumbs, remaining 1/4 cup chips and walnuts; sprinkle on top.

6. Bake 25 to 30 minutes, or until wooden pick inserted near center comes out clean. Cool in pan on wire rack.

7. Cut into wedges; serve with dollop of whipped topping and sliced strawberries.

Note: To sour milk: Use 1 1/2 teaspoons white vinegar plus milk to equal 1/2 cup.

Per serving: About 320 cal, 5 g pro, 52 g car, 10 g fat, 28% cal from fat, 0 mg chol, 170 mg sod, 2 g fiber.

Busted by Gail Shermeyer <>

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Contributor: Womans Day Low-Fat Meals, Summer 97

Yield: 8 servings

Preparation Time: 0:00

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