Recipe

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• 2 cups all-purpose flour
• 1 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 3/4 cup butter or 3/4 cup margarine, softened
• 3/4 cup packed brown sugar
• 1/4 cup honey
• 1 tsp almond extract
• 3 large eggs
• 1/2 cup milk
• 1 (12 oz) package nestle toll house semi-sweet chocolate bits, divided
• 1/2 cup packed brown sugar
• 1/2 cup all-purpose flour
• 1/4 cup butter or 1/4 cup margarine
• 3/4 cup sliced almonds
• 1 tbsp butter or 1 tbsp margarine
• 1 tbsp milk

• 1 Preheat oven to 350 degrees.
• 2 Grease and flour two 9-inch round cake pans.
• 3 Combine flour, baking powder, baking soda and salt in small bowl.
• 4 Set aside.
• 5 Beat butter, sugar, honey and almond extract in large mixer bowl until creamy.
• 6 Add eggs one at a time, beating well after each addition.
• 7 Gradually beat in flour mixture alternately with milk.
• 8 Stir in 1 cup morsels.
• 9 Divide batter into prepared cake pans.
• 10 In medium bowl add brown sugar and cut in butter or margarine with pastry blender or 2 knives until mixture resembles coarse crumbs.
• 11 Stir in sliced almonds and 1/2 cup morsels.
• 12 sprinkle over batter.
• 13 Bake for 20 to 30 minutes or until wooden pick inserted in center comes out clean.
• 14 Cool in pans for 15 minutes.
• 15 Melt remaining 1/2 cup morsels, butter or margarine and milk in small saucepan over low heat, stirring until smooth.
• 16 Drizzle over coffeecake.
• 17 Yummy!