Chocolate Coffee Cake
|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|
|Semisweet chocolate chips||1⁄3 Cup (5.33 tbs), melted|
|Powdered instant coffee||2 Teaspoon (dry)|
1. Heat oven to 400ºF. Grease square pan, 8x8x2 inches. Mix coconut, nuts, 1/4 cup sugar and 1 tablespoon butter; set aside.
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.