Chocolate Coffeecake

Chocolate Coffeecake

CAKE:

2 envelopes active dry yeast

1 1/2 cups all-purpose flour

3/4 cup sugar

2/3 cup water

1/2 cup butter or margarine

1/3 cup evaporated milk

1/2 teaspoon salt

4 egg yolks

2 1/2 cups all-purpose flour

FILLING:

3/4 cup semisweet chocolate morsels

1/3 cup evaporated milk

2 tablespoons sugar

1/2 teaspoon ground cinnamon

TOPPING:

1/4 cup flour

1/4 cup sugar

1 teaspoon cinnamon

4 tablespoons butter

1/4 cup semisweet chocolate morsels

1/4 cup chopped nuts

Combine yeast and 1 1/2 cups flour in a large mixing bowl. In a saucepan, combine sugar, water, butter, evaporated milk and salt. Heat just until warm; add to yeast mixture. Add egg yolks.

Beat at low speed 30 seconds; beat 3 minutes at high speed. Stir in 2 1/2 cups more flour. Place in a greased bowl; turn once to coat surface of dough. Cover; let rise until double, about 2 hours.

Punch down; turn onto floured surface and let rest 10 minutes. Meanwhile, for the filling, in a medium saucepan combine chocolate morsels, evaporated milk, sugar and cinnamon. Cook and stir over low heat until chocolate melts; cool.

Roll dough to an 18-inch-by-10-inch rectangle. Spread with chocolate mixture; roll up from long side. Seal and join ends. Place seam down in a greased 10-inch tube pan.

For the topping, combine the flour, sugar and cinnamon. Cut in the butter; stir in the chocolate morsels and chopped nuts. Sprinkle mixture on dough. Let rise about 1 1/4 hours. Bake in a preheated 350-degree oven for 50 minutes. Cool 15 minutes; remove from pan.

Serves 12 to 16.