CHOCOLATE SWIRL COFFEE CAKE
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.
Provided by kathleen ralston
Categories Cakes
Time 50m
Number Of Ingredients 10
Steps:
- 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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