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.