1 c  Milk
1/2 c  Butter or margarine
1/3 c  Sugar
1 ts Salt
2 pk Active dry yeast
3 1/3 c  Siften a-p flour
3    Eggs
1/2 c  Chocolate chips

Cake part:

Generously grease a 10-inch tube pan; set aside.
Measure milk and butter into saucepan; heat until
warm. Meanwhile mix sugar, salt, yeast, and 1 cup
flour. Add liquid to dry ingredients. Beat for 2
minutes at medium speed of elec. mixer, scraping bowl
occasionally. Add 1 cup of flour and eggs. Beat on
high speed for 2 minutes, scraping bowl occasionally.
Stir in remaining 1 1/2 cups of flour and chocolate
chips. Turn dough into prepared pan; sprinkle with
coffee topping (recipe below). Cover pan and let dough
rise in a warm place until doubled, approximately 1
hour. Bake in 400 oven for 35 to 40 minutes or until
done. Turn out of pan immediately.

Coffee topping:

1/2 cup siften flour 1/2 cup sugar 1/2 cup butter or
margarine 1/2 cup chopped walnuts (optional) 1/3 cup
chocolate chips 1 tsp instant coffee 1 tsp vanilla

Combine flour, sugar, and butter. Rub together with
the fingers, to make coarse crumbs. Add and blend in
the nuts, chocolate chips, instant coffee, and vanilla.

Recipe from Hayden Flour Mills of Tempe, AZ, 1978.