chocolate swirl coffee cake
(1 rating)
From an old Betty Crocker cookbook. I changed it just a bit. I chopped the nuts finer so they do not burn on the tips and it needs to cook a bit longer than the recipe states. You cut in the chocolate to get a swirling effect. Yummy.
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(1 rating)
yield
4 or 5
prep time
15 Min
cook time
35 Min
Ingredients For chocolate swirl coffee cake
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2 cups baking mix
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1/4 cup sugar
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1 egg
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3/4 cups milk
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2 tbs melted butter
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1/3 cup semisweet chocolate pieces, melted
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1/3 cup flaked coconut
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14 cup chopped nuts
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1/4 cup sugar
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1 tbs melted butter
How To Make chocolate swirl coffee cake
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1Preheat oven to 400 Degrees. Grease a square baking pan.
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2For the cake, mix together the baking mix, 1/4 cup sugar, 2 tbs melted butter, egg and milk. Spread in pan.
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3Melt the chocolate and spoon it over the batter. Use a knife to cut through the batter several times to create the swirl effect.
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4For the topping mix the nuts, coconut, 1/4 cup sugar and 1 tbs melted butter. Sprinkle over the top of cake.
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5Bake at 400 degrees for 20 minutes. This is the instruction on the original recipe but I find this doesn't usually work well. It usually is not done at this point and I turn it down to 350 and bake another 10 to 15 minutes until it's done. Turning it down helps to keep the topping from getting too brown.
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