Otherwise known as CCCCCC around here.
This is a huge favorite. Every Christmas I make triple batches, some wrapped up for gifts (avoid fighting, give everybody their own little loaf), some laid out on a platter for Christmas gatherings. (Last year I almost didn't make it, and you should have heard the uproar.) It's great with a hot cup of coffee, perfect for a brunch or afternoon tea.
* 1/4 cup sugar
* 1 tsp cinnamon
* 1/4 cup chopped pecans
Mix together * (first 4) ingredients in a large bowl till creamy. Add the ° ingredients, continually mixing. Add in the flour last, and in small increments to aid in smooth mixing. Add milk last. You may not need the whole 1/4 cup of milk, or you may need a little more. Batter should be creamy but not drippy. Stir in chocolate chips using a large spoon.
Spoon mixture into pan(s). If using a bundt pan, fill half full. You will need to slice off the excess to serve, so don't bother filling it overfull. If using bread pans, fill about half to 3/4 full. Sprinkle topping over all. Bake at 350° (F) for 50-55 minutes. Cakes will rise and become golden brown. Test by inserting a knife or toothpick. When done, the knife will come out almost dry.
A Word About Chocolate Chips: This is the most important ingredient, IMO. I always use Toll House semi-sweet chocolate chips. I've tried other brands and flavors, but most are too sweet or ... just don't taste right to me combined with the cream cheese. Also, I always use more than the recipe calls for. Way. But then, I love chocolate chips, so use your own discretion.