Chocolate pecan topping: In medium bowl, cut butter into sugar until crumbly. Stir in sugar, cinnamon, chips and pecans.
In a large bowl, combine 1 cup of flour, sugar, undissolved yeast, and salt.
Heat the milk, water and butter until very warm (120° to 130° F).
Gradually add to the dry ingredients and beat for 2 minutes at medium speed of electric mixer.
Scrape the bowl occasionally, and add eggs and 1 cup flour; beat 2 minutes at high speed. Again, scraping the bowl occasionally, stir in chocolate chips and remaining flour making a soft batter.
Turn into a greased 13x9x2-inch pan.
Cover and let rise in warm, draft-free place until it has doubled in size, approx 1 hour.
Bake at 400° for 15 minutes; remove from oven and sprinkle with the chocolate nut topping.
Bake additional 10 minutes, or until done.
Cool in pan for 10 minutes,then let cool on wire rack.