Sara Lee Copy Cat Coffee Cake Recipe with a Twist!

I made this coffee cake once before and followed the recipe exactly and it was delicious. When I work on Sunday nights I try and bake a little something to take with me for the staff. I decided on this cake.
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 I went to the cupboard looking for the yellow cake mix I "thought " I had to make this, no yellow cake. But I did have a white cake mix so I used that. I also "thought" I had the butter extract the recipe called for, that would be a big fat no! So much for thinkin! I made the batter up,had it in the pan and stood there thinking...maybe I'll add some chocolate chips to this, so I did. I added 4 oz of chocolate chips. I also added a crumb topping to the top and omitted the glaze. This was delicious!! And the staff's reaction....they all want me to make it again!! The chocolate and cinnamon give you a wonderful flavor, the cake is nice and moist , the crumb topping...
well that's just the icing on the cake!! LOL!!

Wanna print just the recipe, click here!

Sara Lee Copycat Coffee Cake Recipe with a Twist
CD Kitchens

Ingredients:
1 box yellow cake mix ( I used a Duncan Hines white cake mix)
1 small box of vanilla instant pudding
3/4 cup vegetable oil
3/4 cup water
4 eggs
1 tablespoon butter extract ( I didn't have this, but the cake turned out great without it)
1 tablespoon vanilla
1/2 cup sugar
2 teaspoons cinnamon
4 oz semi sweet chocolate chips

Preheat oven to 350 degrees.  Butter a 9x13 inch baking pan.

Beat cake mix, pudding ,water , eggs and oil for 8 minutes on medium speed .  Add butter extract, chocolate chips  and vanilla  ,mix till incorporated. Pour half of the mixture into the buttered pan.  Mix sugar and cinnamon and sprinkle half the mixture over the batter. Spread the rest of the batter and sprinkle the rest of the sugar mixture on top.  Swirl knife through, .  Instead of the glaze I used the crumb topping recipe.  Make topping and sprinkle over cake.  Bake cake 30 to 35 minutes, test for doneness.



Crumb Topping
The Cutting Edge Of Ordinary

Topping
½ cup butter, room temperature
1 cup granulated sugar
2/3 cup all purpose flour
1 teaspoon cinnamon ( I didn't use the cinnamon in the topping because of the amount of cinnamon in the cake)

Cream together the butter and the sugar. Add in the flour and cinnamon and mix until crumbly. Sprinkle over the batter.