Chocolate Chunk-Streusel Coffee Cake

• 2/3 cup flour
• 1/2 cup packed brown sugar
• 1/4 cup cold butter, cut into small pieces
• 1 cup chopped PLANTERS Slivered Almonds
• 1 pkg. (2-layer size) yellow cake mix
• brewed strong MAXWELL HOUSE Coffee (any variety), cooled
• 1-1/2 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate (6 oz.), chopped

1. Heat oven to 350F.
2. Combine flour and sugar in medium bowl.
3. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs.
4. Stir in nuts.
5. Prepare cake batter as directed on package, substituting the brewed coffee for the water.
6. Pour into 15x10x1-inch pan sprayed with cooking spray; sprinkle with half the chocolate.
7. Top with nut mixture and remaining chocolate.
8. Bake 20 to 25 min.
9. or until toothpick inserted in center comes out clean.
10. Cool completely.

flour, brown sugar, cold butter, yellow cake, coffee, chocolate

Taken from www.kraftrecipes.com/recipes/chocolate-chunk-streusel-coffee-cake-50218.aspx (may not work)