“Coffee” Coffee Cake


¾ cup chopped toasted walnuts
1/3 cup sugar
1 tablespoon cocoa
1 teaspoon instant coffee
1 teaspoon cinnamon


¾ cup margarine, at room temperature
1-1/2 cups sugar
4 eggs
1 teaspoon vanilla
2-1/4 cups flour
2 teaspoons baking powder
1 teaspoon baking soda
1-1/2 cups tofutti sour cream
½ cup semisweet chocolate chips

Preheat oven to 350 degrees. Combine all streusel ingredients in a small bowl. Mix well. In a large mixing bow, cream together margarine and sugar until light and fluffy. Beat in eggs and vanilla. Slowly add dry ingredients on low speed alternately with sour cream. Stir in chocolate chips. Pour 1/3 of batter into a greased 10-inch bundt or tube pan. Sprinkle with half the streusel mixture. Add another third of the batter and sprinkle with remaining streusel. Top with the rest of the batter. Bake for 40 to 45 minutes.

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