For once, I'm writing about a season during the same season. I had Halloween decorations up in the summer when I was working on THE DIVA HAUNTS THE HOUSE. Fortunately, this time around, I'm writing about picnics and outdoor living during the summer.
I've been enjoying all the wonderful fruit the season has to offer, but I'm working some long hours, and chocolate has been calling my name, so I put together a chocolate coffee cake. The perfect thing with a cup of coffee or tea during a writing break. Even better, it's an ideal treat to take along on a picnic or a boating excursion, because it's not messy and doesn't require a fork. Bake it a day in advance so you won't be rushed on picnic day.
Chocolate Chip Coffee Cake
2 tablespoons butter, softened
1/2 cup granulated sugar
1 cup dark brown sugar
2 teaspoons baking powder
2 cups flour
2/3 cup skim milk
1/4 cup mild flavored oil (olive or canola)
2 teaspoons vanilla
1 cup chocolate chips
(optional additional 1/2 cup chocolate chips)
Preheat oven to 350. Butter an 8x8 baking pan. For easy removal, you might want to place parchment paper in the bottom or dust the bottom with flour.
Cream the butter with the sugars. Add the eggs and mix well. Add the baking powder. Add the flour 1/2 cup at a time, adding milk and oil in between. Add the vanilla. Stir in 1 cup of chocolate chips.
Bake 45 - 50 minutes.