Cappuccino-Chocolate Coffee Cake (Bisquick)

Name: Cappuccino-Chocolate Coffee Cake (Bisquick)
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6-9 serving(s)
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)

(5)

Recipe by Kittencalrecipezazz

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!

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READY IN: 35mins

SERVES: 6-9

UNITS: US

INGREDIENTS

Nutrition

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

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

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