Sara Lee Copycat Coffee Cake Recipe with a Twist
CD Kitchens

Ingredients:
1 box yellow cake mix ( I used a white cake mix)
1 small box of vanilla instant pudding
3/4 cup vegetable oil
3/4 cup water
4 eggs
1 tablespoon butter extract ( didn't have this, the cake was great without it)
1 tablespoon vanilla
1/2 cup sugar
2 tablespoons cinnamon
4 oz  semi sweet chocolate chips

Crumb Topping
The Cutting Edge Of Ordinary

Topping
½ cup butter, room temperature
1 cup granulated sugar
2/3 cup all purpose flour
1 teaspoon cinnamon ( I didn't use the cinnamon in the topping because of the amount of cinnamon in the cake)

Cream together the butter and the sugar. Add in the flour and cinnamon and mix until crumbly. Sprinkle over the batter.


Directions:

Preheat oven to 350*. Butter a 9 x 13 baking pan. Beat cake mix, pudding, water, eggs, and oil for 8 minutes at medium speed. Add butter extract, 4 oz chocolate chips and vanilla. Pour 1/2 of mixture in buttered 9 x 13 pan. Mix sugar and cinnamon and sprinkle 1/2 mixture over batter Spread rest of batter and rest of sugar mixture on top. Swirl knife through.  Sprinkle the crumb topping over batter. Bake for about 45 minutes or until tested done..