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Cappuccino-Chocolate Coffee Cake
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Prep Time:
20 minutes
Total Time:
45 minutes
Decadently rich chocolate and coffee twist on classic crumb cake.
Ingredients:
  • 1/3 cup flaked coconut
  • 1/4 cup chopped nuts
  • 1/4 cup sugar
  • 2 cups Original Bisquick™ mix
  • 2/3 cup milk or water
  • 2 tablespoons butter or margarine, melted
  • 1/3 cup semisweet chocolate chips, melted
  • 2 teaspoons powdered instant coffee (dry)
Instructions:
  • Preheat oven to 400°F. Grease an 8x8-inch square pan. Combine coconut, nuts, 1/4 cup of sugar, and 1 tablespoon of butter; set aside.
  • In a large bowl, mix all ingredients except chocolate chips and coffee on low speed for 30 seconds, scraping the bowl constantly. Increase the speed to medium and beat for 4 minutes, scraping occasionally. Pour the batter into the pan. Combine chocolate and coffee and spoon over the batter. Use a knife to swirl the chocolate mixture through the batter for a marbled effect. Sprinkle the coconut mixture evenly over the top.
  • Bake until lightly golden brown, typically 20-25 minutes. Serve while warm.

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