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. MORE+ LESS-

By Betty Crocker Kitchens

September 16, 2008

1/3

cup flaked coconut

1/4

cup chopped nuts

1/4

cup sugar

tablespoon butter or margarine, melted

cups Original Bisquick™ mix

2/3

cup milk or water

1/4

cup sugar

tablespoons butter or margarine, melted

egg

1/3

cup semisweet chocolate chips, melted

teaspoons powdered instant coffee (dry)

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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.