Chocolate Swirl Breakfast Cake
photo by MelNTex
- Ready In:
- 40mins
- Ingredients:
- 11
- Yields:
-
1 cake
- Serves:
- 6
ingredients
- 2 cups baking mix
- 3⁄4 cup milk
- 1⁄2 cup sugar
- 1 large egg
- 2 tablespoons butter, melted
- 2⁄3 cup semi-sweet chocolate chips
- 2 tablespoons milk
-
Coconut-Pecan Topping
- 1⁄3 cup sweetened flaked coconut
- 1⁄3 cup chopped pecans, toasted
- 1⁄3 cup sugar
- 2 tablespoons butter, melted
directions
- Cake:.
- Stir together first 5 ingredients. Pour batter into alightly greased 9 inch square pan.
- Microwave chips and 2 tablespoons milk in a 2 cup glass measuring cup at HIGH 1 1/2 minutes or until melted, stirring twice.
- Swirl melted chocolate gently through batter with a knife to create a marble effect. Sprinkle Coconut-Pecan Topping on top of batter. Bake at 350F for 20-25 minutes or until golden brown.
- Coconut-Pecan Topping:.
- Stir together all ingredients. 1 cup.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
As hard as I TRIED to mess this one up it still came out yummy! I already had the cake in the pan with the chocolate on top (not swirled in yet thank goodness) when I realized I hadn't added the egg. I scooped off as much of the chocolate as I could and stirred in the egg. My cake came out light chocolate with dark chocolate swirls but that was ok too. Then when I made the topping I didn't have any coconut. If it's this good with all my goof ups it must be killer good when it's made right!