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.
(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
-
1Preheat oven to 400 Degrees. Grease a square baking pan.
-
2For the cake, mix together the baking mix, 1/4 cup sugar, 2 tbs melted butter, egg and milk. Spread in pan.
-
3Melt the chocolate and spoon it over the batter. Use a knife to cut through the batter several times to create the swirl effect.
-
4For the topping mix the nuts, coconut, 1/4 cup sugar and 1 tbs melted butter. Sprinkle over the top of cake.
-
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.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT