Ingredients for Cappuccino Chocolate Coffee Cake Bisquick
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How to Make Cappuccino Chocolate Coffee Cake Bisquick
- Preheat oven to 400°F (200°C). Position oven rack to the second-lowest position.
- Grease an 8x8x2-inch square baking pan.
- In a medium bowl, combine 1/2 cup flaked coconut, 1/2 cup chopped nuts, 1/4 cup granulated sugar, and 1 tablespoon melted unsalted butter. Set aside.
- In a large bowl, combine 2 cups Bisquick baking mix, 1/2 cup granulated sugar, 1/4 teaspoon salt, 1/2 cup milk, 1/4 cup vegetable oil, and 2 large eggs.
- Beat with an electric mixer on low speed for 30 seconds, scraping down the sides of the bowl.
- Beat on medium speed for 4 minutes, scraping down the bowl as needed.
- In a small bowl, melt 4 ounces of semi-sweet chocolate chips with 2 tablespoons of strong brewed coffee in the microwave or over low heat. Stir until smooth.
- Pour the batter into the prepared pan.
- Spoon the melted chocolate mixture evenly over the batter.
- Using a knife or toothpick, gently swirl the chocolate mixture through the batter to create a marbled effect.
- Sprinkle the coconut mixture evenly over the top.
- Bake for 20-25 minutes, or until a wooden skewer inserted into the center comes out clean and the cake is golden brown.
- Let the cake cool completely in the pan before serving.
Nutrition Information (Approximate per serving)
Sodium
22 g
Sugar
109g
Fat
54g
Carbs
17g
