Cappuccino-Chocolate Coffee Cake Recipe
"Online Coffeecake Recipes"


Cappuccino-Chocolate Coffee Cake
Here is a trendy cousin of our favorite Velvet Crumb Cake. You'll love
indulging in the rich chocolate and coffee flavors.

1/3 cup flaked coconut
1/4 cup chopped nuts
1/4 cup sugar
1 tablespoon butter or margarine, melted
2 cups Original Bisquick�
2/3 cup milk or water
1/4 cup sugar
2 tablespoons butter or margarine, melted
1 egg
1/3 cup semisweet chocolate chips, melted
2 teaspoons powdered instant coffee (dry) 

1. Heat oven to 400�F. Grease square pan, 8x8x2 inches. Mix coconut, nuts, 1/4 cup sugar and 1 tablespoon butter; set aside.

2. Beat remaining ingredients except chocolate chips and coffee in large bowl on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 4 minutes, scraping bowl occasionally. Pour into pan. Stir together chocolate and coffee; spoon over batter. Lightly swirl chocolate mixture through batter several times with knife for marbled design. Sprinkle coconut mixture evenly over top.

3. Bake 20 to 25 minutes or until light golden brown. Serve warm.

High Altitude (3500-6500 ft)
Heat oven to 425�F. Stir 2 tablespoons Gold Medal� all-purpose flour into Bisquick.

Betty's Tips - Special Touch
Sprinkle with powdered sugar and a few chocolate curls just before serving.

Makes 9 servings.


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