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chocolate swirl coffee cake

(1 rating)
Recipe by
kathleen ralston
Sacramento, CA

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.

(1 rating)
yield 4 or 5
prep time 15 Min
cook time 35 Min

Ingredients For chocolate swirl coffee cake

  • 2 cups baking mix
  • 1/4 cup sugar
  • 1 egg
  • 3/4 cups milk
  • 2 tbs melted butter
  • 1/3 cup semisweet chocolate pieces, melted
  • 1/3 cup flaked coconut
  • 14 cup chopped nuts
  • 1/4 cup sugar
  • 1 tbs melted butter

How To Make chocolate swirl coffee cake

  • 1
    Preheat oven to 400 Degrees. Grease a square baking pan.
  • 2
    For the cake, mix together the baking mix, 1/4 cup sugar, 2 tbs melted butter, egg and milk. Spread in pan.
  • 3
    Melt the chocolate and spoon it over the batter. Use a knife to cut through the batter several times to create the swirl effect.
  • 4
    For the topping mix the nuts, coconut, 1/4 cup sugar and 1 tbs melted butter. Sprinkle over the top of cake.
  • 5
    Bake 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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