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More like a giant chocolate chip cookie than a coffeecake, this moist batter is slightly flavored with coffee and topped with sugar and pecans.

Chocolate Streusel Coffeecake

2/3 cup all-purpose flour
1/2 cup firmly packed brown sugar
1/4 cup butter
1/3 cup chopped slivered almonds
1 (18.25-ounce) package yellow cake mix
1/2 cup strong-brew coffee, cooled
6 squares semi-sweet baking chocolate, chopped - divided use

1. Preheat oven to 350°F (175°C).
2. Mix flour and sugar in medium bowl; cut in butter until mixture resembles coarse crumbs. Stir in almonds.
3. Prepare cake mix as directed on package, substituting brewed coffee for water. Pour batter into greased 13 x 9 x 2-inch baking pan. Sprinkle with 1/2 of the chocolate, streusel mixture and remaining chocolate.
4. Bake for 30 to 40 minutes or until toothpick inserted in center comes out clean; cool. Cut into squares.

Makes 16 servings.