Cappuccino-Chocolate Coffee Cake (Bisquick) |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 9 |
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A delicious, moist cake, great to serve on a afternoon with coffee. I always bake with the original Bisquick, so I can't promise good results using a clone! Ingredients:
1/3 cup coconut |
1/4 cup chopped nuts |
1/4 cup sugar |
1 tablespoon butter, melted |
2 cups original bisquick baking mix |
2/3 cup milk or 2/3 cup half-and-half |
1/4 cup sugar |
2 tablespoons butter, melted |
1 egg |
1/3 cup semi-sweet chocolate chips, melted |
2 teaspoons powdered instant coffee (dry) |
Directions:
1. Set oven to 400 degrees.
2. Set oven rack to second-lowest position.
3. Grease a square 8x8x2-in baking pan.
4. Mix coconut, nuts, 1/4 cup sugar and 1 tbsp melted butter; set aside.
5. Beat remaining ingredients except chocolate chips and coffee, in a large bowl for 30 seconds, scraping bowl.
6. Beat on med speed 4 mins, scaping bowl.
7. Pour into pan.
8. Stir together, melted chocolate and coffee; spoon over batter.
9. Lightly swirl chocolate mixture through batter several times with a knife for a marbled design.
10. Sprinkle coconut mixture evenly over top.
11. Bake for 20-25 mins, or until golden brown, and cake tests done.
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