This recipe is really simple and the flavor in the end isn't overly sweet and the coffee-flavored chocolate swirls in the cake give it a great touch. I especially love the coconut mixture on the top! This is a great dish to bring to a brunch or coffee event!
1/3 cup flaked coconut
1/4 cup chopped nuts
1/2 cup sugar, divided
3 Tblsp butter, melted, divided
2 cups Bisquick mix
2/3 cup milk
1 egg
1/3 cup semisweet chocolate chips, melted
2 tsp powdered instant coffee
CAPPUCCINO-CHOCOLATE COFFEECAKE
1/3 cup flaked coconut
1/4 cup chopped nuts
1/2 cup sugar, divided
3 Tblsp butter, melted, divided
2 cups Bisquick mix
2/3 cup milk
1 egg
1/3 cup semisweet chocolate chips, melted
2 tsp powdered instant coffee
- Heat over to 400 degrees F.
- Grease an 8x8-inch square pan.
- Mix coconut, nuts, 1/4 cup sugar and 1 tablespoon butter. Set aside.
- Beat remaining ingredients (including remaining sugar and butter), except chocolate chips and coffee, in a large bowl on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 4 minutes, scraping bowl occasionally. Pour into prepared pan.
- Stir together melted chocolate and coffee; spoon over batter. Lightly swirl chocolate mixture through batter several times with knife for marbled effect.
- Sprinkle coconut mixture evenly over top.
- Bake 20-25 minutes or until golden brown. Serve warm.
- Serves 6-8.
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