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Cappuccino-Chocolate Coffee Cake

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By Betty Crocker Kitchens
Updated Sep 16, 2008
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Here is a trendy cousin of our favorite Velvet Crumb Cake. You'll love indulging in the rich chocolate and coffee flavors.

Cappuccino-Chocolate Coffee Cake

  • Prep Time 20 min
  • Total 45 min
  • Servings 9
  • Ingredients 11
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Ingredients

  • 1/3 cup flaked coconut
  • 1/4 cup chopped nuts
  • 1/4 cup sugar
  • 1 tablespoon butter or margarine, melted
  • 2 cups Original Bisquick™ mix
  • 2/3 cup milk or water
  • 1/4 cup sugar
  • 2 tablespoons butter or margarine, melted
  • 1 egg
  • 1/3 cup semisweet chocolate chips, melted
  • 2 teaspoons powdered instant coffee (dry)

Instructions

  • Step 
    1
    Heat oven to 400°F. Grease square pan, 8x8x2 inches. Mix coconut, nuts, 1/4 cup sugar and 1 tablespoon butter; set aside.
  • Step 
    2
    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.
  • Step 
    3
    Bake 20 to 25 minutes or until light golden brown. Serve warm.

Nutrition

270 Calories
13 g Total Fat
4 g Protein
34 g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
270
Calories from Fat
115
Total Fat
13 g
Saturated Fat
6 g
Cholesterol
35 mg
Sodium
420 mg
Potassium
110 mg
Total Carbohydrate
34 g
Dietary Fiber
1 g
Protein
4 g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
0%
0%
Calcium
8%
8%
Iron
6%
6%
Exchanges:
2 Starch; 2 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.

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