Combine flour and granulated sugar in large bowl. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Remove 1 cup flour mixture; reserve for later use.
Add drink mix, baking powder and baking soda to remaining flour mixture; mix well. Add buttermilk, egg and vanilla; whisk until blended. Stir in half the chocolate.
Pour into parchment-lined 9x5-inch loaf pan sprayed with cooking spray.
Stir brown sugar into reserved flour mixture; sprinkle over batter in pan. Top with remaining chocolate.
Bake 55 min. or until toothpick inserted in center comes out clean. Cool in pan 10 min. Remove from pan to wire rack; cool completely.
Looking for something to serve as part of your next brunch menu? This delicious coffeecake makes enough for 16 servings.
Sprinkle cooled cake with powdered sugar just before serving.
Prepare recipe as directed, except bake the cake in a parchment-lined 8-inch square pan instead of the lined loaf pan.
Calories From Fat
% Daily Value*
Total Fat 12g
Saturated Fat 8g
Trans Fat 0g
Total Carbohydrates 43g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.