For the holidays, I get my baking in and when in a hurry and baking, Taste of Home is a good place to turn to. I always find something easy to make and successful at the end. This is no exception.
I made two smaller cakes and cut one into two layers and filled it with a ready-made caramel. That was delicious.
Rich Chocolate Chip Coffee Cake (adapted from Taste of Home)
1 cup margarine, softened
1 package (8 ounces)Tofutti cream cheese, softened
1-1/2 cups sugar, divided
1 teaspoon vanilla extract
2 cups gluten-free flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 cup Rice milk
1 cup (6 ounces) semisweet chocolate chips
1/4 cup ground walnuts
1 teaspoon cinnamon
In a large bowl, cream the margarine, cream cheese and 1-1/4 cups of the sugar until light and fluffy.
Beat in eggs and vanilla.
Combine the flour, baking powder, baking soda and salt and add to creamed mixture alternately with the Rice milk and mix well. Stir in chocolate chips.
Pour into a greased 9-in. springform pan. Combine the ground walnuts, cinnamon and remaining sugar; sprinkle over batter.
Bake at 350° for 50-55 minutes or until a toothpick inserted near the center comes out clean.
Cool for 15 minutes. Carefully run a knife around edge of pan to loosen. Cool completely before cutting.