So… you say you’re a chocolate addict and a coffee lover? Then, there is no reason why you won’t like this coffee cake…
But, even better, you adore a little coconut thrown in the mix? Splendid! A bite of this will surely put you on cloud nine!
Chocolate and Cappuccino Coffee Cake is made with a kitchen staple, “Bisquick.” You know ~ that bright yellow box with the delicious looking pancakes on the front, that’s filled with baking mix. I can’t say that I use it often but, it’s good to know it’s around and handy for quickly stirring up a fresh home- baked goodie.
This coffee cake from Betty Crocker is easy to make and is a great sweet treat for breakfast or as a snack later in the day!
Chocolate and Cappuccino Coffee Cake
Ingredients:
1/3 cup flaked coconut
1/4 cup chopped pecans
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)
Method:
Heat oven to 400ºF.
Grease square pan, 8x8x2 inches.
Mix coconut, nuts, 1/4 cup sugar and 1 tablespoon butter; set aside.
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.
Bake 20 to 25 minutes or until light golden brown.
Serve warm.
ENJOY!!!
Be sure to visit my friend, Linda’s blog @My Kind of Cooking for great tips on Tuesday’s and good and easy recipes every Friday!
.JPG)
.JPG)
