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Cappuccino Chocolate Coffee Cake

1/3 cup
1/4 cup
1/4 cup
1Tb
2 cups
2/3 cup
1/4 cup
2 Tb
1
1/3 cup
2 tsps

Flaked coconut
Chopped nuts
Sugar
Butter or margarine, melted
Bisquick
Milk or water
Sugar
Butter or margarine, melted
Egg
Semisweet chocolate chips, melted
Powdered instant coffee (dry) 


Oven Temp ~ 400 °
Bake Time ~ 20 - 25 minutes
Pan Type ~8 x 8 x 2 pan


Heat oven to 400ºF. Grease pan.

Mix coconut, nuts, 1/4 cup sugar and 1 tablespoon butter; set aside.

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.
Bake until light golden brown.
Serve warm.

High Altitude 3500-6500 ft
Heat oven to 425ºF.
Stir 2 tablespoons Gold Medal® all-purpose flour into Bisquick.
For special touch sprinkle the cappuccino chocolate coffee cake with powdered sugar and a few chocolate curls just before serving.

Makes 9 servings.

 

 



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Cappuccino Chocolate Coffee Cake Recipe

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Cake History
The original origins of cakes started back over 2000 years ago. The exact date is unknown because it undetermined what ingredients would make up a real cake.

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