Pecan topping:
- 1/4 cup sugar
- 1 teaspoon cinnamon
- 1/4 cup chopped pecans
Cake:
- 1/2 cup (1 stick) unsalted butter, at room temperature
- 1 8 ounce package cream cheese, at room temperature
- 1 1/4 cup sugar
- 2 eggs
- 1 teaspoon vanilla extract 2 cups flour
- 1 teaspoon baking powder 1/2 teaspoon baking soda
- 1/4 teaspoon salt 1/4 cup cold milk
- 16 ounce package semisweet chocolate chips
Heat oven to 350 degrees. Grease a 9 inch springform pan. Set aside. Mix ingredients for the pecan topping and set aside.
In a large mixer bowl, cream butter, cream cheese and sugar. Add eggs, one at a time, beating well after each addition. Add vanilla, flour, baking powder, baking soda and salt. Mix well. Stir in the milk and chocolate chips. Mixture will be thick. Pour into prepared pan. Sprinkle with pecan topping.
Bake for 50-60 minutes or until wooden toothpick comes out clean. Let cool 15 minutes. Remove outside ring from pan and cool cake completely. May be frozen. Makes 12 servings.