Chocolate Ripple Coffeecake

• 1 cup milk
• 2 tbsp white vinegar
• 3/4 cup packed brown sugar
• 1 1/2 tsp ground cinnamon
• 1/3 cup chopped pecans
• 2 1/4 cups all-purpose flour
• 1 tsp baking powder
• 1 tsp baking soda
• 1/4 salt
• 1/2 butter, softened
• 1 cup granulated sugar
• 2 eggs
• 1 tsp vanilla
• 2 squares (28g each) semi-sweet chocolate, melted, cooled
• Melted semi-sweet chocolate (opt.)

1. 1.ttir together milk and vinegar, set aside
2. 2.tombine brown sugar, cinnamon and nuts; set aside
3. 3.tombine flour, baking powder, baking soda and salt; set aside
4. 4.tream butter and granulated sugar until light. Add eggs, one at a time, beating well after each addition. Stir in vanilla. Add flour mixture alternately with milk mixture, beginning and ending with flour mixture.
5. 5.tpread half the batter in buttered 9" tube or ring pan.; drizzle chocolate and half the brown sugar mixture over batter. Add remaining batter and spread over filling. Run a knife through batter to swirl filling. Sprinkle remaining brown sugar mixture over top.
6. 6.take in preheated 350oF /180oC oven for 35 min or until done. Drizzle with additional melted chocolate if desired.
7. Source: Ontario Milk Calendar

milk, white vinegar, brown sugar, ground cinnamon, pecans, ubc, baking powder, baking soda, ubc salt, butter, sugar, eggs, vanilla, squares, semisweet chocolate

Taken from www.epicurious.com/recipes/member/views/chocolate-ripple-coffeecake-1234362 (may not work)