Cappuccino-Chocolate Coffee Cake (Bisquick)

A delicious, moist cake, great to serve on a afternoon with coffee. I always bake with the original Bisquick, so I can't promise good results using a clone!

• Ready In: 35 mins
• Serves: 6-9

Ingredients

• 1⁄3 cup coconut
• 1⁄4 cup  chopped  nuts
• 1⁄4 cup sugar
• 1  tablespoon butter, melted
• 2  cups  original Bisquick baking mix
• 2⁄3 cup milk or 2⁄3 cup half-and-half
• 1⁄4 cup sugar
• 2  tablespoons butter, melted
• 1  egg
• 1⁄3 cup  semi-sweet chocolate chips, melted
• 2  teaspoons powdered instant coffee (dry)

Directions

1. Set oven to 400 degrees.
2. Set oven rack to second-lowest position.
3. Grease a square 8x8x2-in baking pan.
4. Mix coconut, nuts, 1/4 cup sugar and 1 tbsp melted butter; set aside.
5. Beat remaining ingredients except chocolate chips and coffee, in a large bowl for 30 seconds, scraping bowl.
6. Beat on med speed 4 mins, scaping bowl.
7. Pour into pan.
8. Stir together, melted chocolate and coffee; spoon over batter.
9. Lightly swirl chocolate mixture through batter several times with a knife for a marbled design.
10. Sprinkle coconut mixture evenly over top.
11. Bake for 20-25 mins, or until golden brown, and cake tests done.