Prep Time: 25 minutes
Cook Time: 55 minutes
Cooling time: 2 hours
Total Time: 3 hours, 20 minutes
Yield: 16 servings
Ingredients:
- 3 cups flour
- 1 cup sugar
- 1/4 cup brown sugar
- 1/2 cup butter, softened
- 3/4 cup milk
- 1/4 cup orange juice
- 2 eggs
- 1 Tbsp. baking powder
- 1/4 tsp. salt
- 1/2 tsp. cinnamon
- 1/4 cup butter, softened
- 3/4 cup brown sugar
- 1/4 cup flour
- 1-1/2 cups semisweet chocolate chips
- 1 cup chopped pecans OR quick cooking oatmeal
Preparation:
In medium bowl, combine 1/4 cup butter, 3/4 cup brown sugar, and 1/4 cup flour until well blended and crumbly. Stir in chocolate chips and pecans or oatmeal until well mixed.
Spread 1/2 of the cake batter into an ungreased 10" angel food cake pan. (The angel food pan is ungreased because to remove the cake, you cut between the sides of the cake and the pan with a long sharp knife. Push up on the removable bottom to release the cake; lift it out of the pan using the center stem. Then cut around the center hole and along the bottom of the cake. Gently remove the cake from the pan.) You can also use a well-greased and floured 12-inch Bundt pan. (The Bundt pan is greased because you can't cut the cake away from the Bundt pan.) Top with half of the filling. Spread remaining batter over the filling (it won't cover completely, so don't worry), then top with rest of filling.
Bake at 350 degrees for 50-60 minutes until cake is light golden brown, begins to pull away from pan edges, and toothpick inserted in center comes out clean. Remove from pan immediately following the above instructions, and cool on wire rack. Store tightly covered at room temperature.
