The cake calls for olive oil instead of butter or margarine.
Recipe from Filippo Berio Olive Oil.
Featured Pinch Tips Video
- 1/2 c
- chocolate chips
- 1/2 c
- chopped hazelnuts, walnuts or pecans
- 4 Tbsp
- instant espresso coffee powder
- 2 tsp
- ground cinnamon
- 1 pkg
- 18 1/4 ounce yellow cake mix
- 1/3 c
- olive oil
- 3 large
- 1 1/4 c
- confectioners' sugar
1Prepare a 12 cup Bundt pan with olive oil, then sprinkle lightly with flour.
Preheat oven to 325 degrees.
2Mix chocolate chips and nuts. Spoon evenly into the bottom of the pan.
3In a large bowl, stir instant espresso coffee powder and cinnamon into cake mix, then add the olive oil, eggs and water. Mix slowly with electric mixer to moisten ingredients. Then beat at medium speed for 2 minutes. Pour batter over topping in Bundt pan. Bake at 325 degree oven for 60 minutes.
4Cool on rack for 15 minutes, then invert pan on serving plate and cool completely. Sprinkle with confectionary sugar.
5If desired, at serving time slice and serve with lightly sweetened ricotta cheese (about 2 teaspoons granulated sugar mixed into 15 ounces ricotta) and dust with cinnamon. Serve with cappuccino, espresso or your favorite coffee. Makes one 10 inch Bundt cake.