Chocolate Coffee Cake Recipe
Summary
Ingredients
| Flaked coconut | 1⁄3 Cup (5.33 tbs) | |
| Chopped nuts | 1⁄4 Cup (4 tbs) | |
| Sugar | 1⁄4 Cup (4 tbs) | |
| Original bisquick mix | 2 Cup (32 tbs) | |
| Milk/Water | 2⁄3 Cup (10.67 tbs) | |
| Butter/Margarine | 2 Tablespoon, melted | |
| Butter/Margarine | 2 Tablespoon, melted | |
| Egg | 1 | |
| Semisweet chocolate chips | 1⁄3 Cup (5.33 tbs), melted | |
| Powdered instant coffee | 2 Teaspoon (dry) |
Nutrition Facts
Serving size
Calories 465 Calories from Fat 235
% Daily Value*
Total Fat 27 g40.9%
Saturated Fat 12.9 g64.6%
Trans Fat 1.6 g
Cholesterol 71.1 mg23.7%
Sodium 520.5 mg21.7%
Total Carbohydrates 50 g16.7%
Dietary Fiber 2.5 g10%
Sugars 17.5 g
Protein 8 g16.1%
Vitamin A 7.6% Vitamin C 0.14%
Calcium 9.9% Iron 8.5%
*Based on a 2000 Calorie diet
Directions
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.
3. Bake 20 to 25 minutes or 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 mix.
Chef
