Einstein's Chocolate Chip Coffee Cake

2 C Flour
1 1/2 tsp Baking Powder
1 tsp Baking soda
1/2 tsp Salt
1 1/4 C Sugar
1 tsp Cinnamon
1 stick Butter (room temp)
2 Eggs (room temp)
1 C Sour Cream
1 tsp Vanilla Extract
1 C Chocolate Chips

Topping:
4 Tblsp Butter
1/4 C Flour
1/4 C Brown Sugar
1/2 C Chocolate Chips

1. Preheat oven to 350. Grease an 8-inch square baking pan. In a medium bowl, mix together flour, baking powder, baking soda, and salt. In a small bowl, combine 1/4 C sugar and cinnamon.
2. Beat together butter and remaining 1 C sugar until fluffy, about 5 minutes. Beat in the eggs, one at a time, then beat in sour cream and vanilla. Fold into the flour mixture until just combined. Add cinnamon sugar mixture and chocolate chips. Spread into pan.
3. Mix together butter, brown sugar, and flour for topping. Crumble over top of batter. Sprinkle with chocolate chips.
4. Bake 30-35 minutes.

Lemon Cream Cake

1 box white cake mix

1 ¼ cups water

1/3 cup oil

3 egg whites

2 tsp fresh lemon juice

1 T lemon zest

12 ounces cream cheese (softened)

3 cups powdered sugar

1 ½ T fresh lemon juice

1 ½ cups heavy whipping cream

½ cup flour

½ cup powdered sugar

¼ cup butter (cold)

½ tsp vanilla

1 tsp fresh lemon juice

Combine cake mix, water, oil, egg whites, lemon juice and lemon zest.  Follow directions on box.  Pour into greased and floured spring-form pan.  Bake at 350 for 40 to 45 minutes.  Cool   (I put it in the freezer for awhile.)

For filling, mix softened cream cheese, powdered sugar and lemon juice until smooth.  Whip cream until stiff peaks form.  Combine by hand with cream cheese mixture.

For crumb topping, combine flour and powdered sugar, cut in butter, vanilla, and lemon juice.  (use a pastry blender or a food processor)

Slice cooled cake in half.  Drizzle lemon juice on each cut side. Spread half of the cream mixture on bottom half of cake, put cake top on and spread the remaining cream on top and sides.  Sprinkle crumb topping on top and pat on the sides.