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This great desert was made by Mrs. Harrington, a family friend back in 1976. We have only reduced the sugar content to make it less sweet. Submitted by Briana Blair from Augusta, Maine.

Mrs. Harrington's Chocolate Chip Coffeecake

1 cup firmly packed brown sugar
1 cup vegetable oil
1 cup brewed black coffee
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon vanilla extract
2 large eggs
1 teaspoon ground cinnamon
2 cups (12-ounces) chocolate chips

1. Preheat oven to 400°F (205°C).
2. In a large bowl combine sugar, oil, coffee, flour, salt, baking soda, vanilla, eggs and cinnamon.; mix until smooth.
3. Pour into a 9 x 13 x 2-inch baking pan , or 3 muffin pans. Sprinkle chips on top evenly.
4. Bake muffins for about 15-20 minutes, per pan, at 400°F (205°C). The 9 x 13-inch baking pan will take about 20 to 25 minutes, also at 400°F (205°C).
5. Check doneness by inserting a wooden pick in an area with no chocolate chips; if it comes out clean, it is done.

Makes 15 servings.