Cappuccino-Chocolate Coffee Cake (Bisquick)
A delicious, moist cake, great to serve on a afternoon with coffee.
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 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)
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.
time to make 35 min 15 min prep
