Cappuccino-Chocolate Coffee Cake

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.

Prep Time

20

Minutes

Total Time

45

Minutes

Makes

9

servings

1/3
cup flaked coconut
1/4
cup chopped nuts
1/4
cup sugar
1
tablespoon butter or margarine, melted
2
cups Original Bisquick® mix
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 400ºF. 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.
Makes 9 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Special Touch
Sprinkle with powdered sugar and a few chocolate curls just before serving.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 270
    • (Calories from Fat 115 ),
  • Total Fat 13 g
    • (Saturated Fat 6 g,),
  • Cholesterol 35 mg;
  • Sodium 420 mg;
  • Total Carbohydrate 34 g
    • (Dietary Fiber 1 g,
  • Protein 4 g;
Percent Daily Value*:
    Exchanges:
    • 2 Starch;
    • 2 1/2 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.