Cappuccino Cake
.
Yield
16 servingsPrep
15 minCook
60 minReady
90 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | x |
olive oil
|
*
|
| ½ | cup |
chocolate chips
|
*
|
| ½ | cup |
hazelnuts (filberts)
walnuts or pecans, chopped |
|
| 4 | tablespoons |
instant coffee, espresso
powder |
*
|
| 2 | teaspoons |
cinnamon
ground |
|
| 18 ¼ | ounces |
cake mix, yellow
|
|
| ⅓ | cup |
olive oil
|
|
| 3 | large |
eggs
|
|
| 1 | x |
powdered sugar
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | x |
olive oil
|
*
|
| 118 | ml |
chocolate chips
|
*
|
| 118 | ml |
hazelnuts (filberts)
walnuts or pecans, chopped |
|
| 6E+1 | ml |
instant coffee, espresso
powder |
*
|
| 1E+1 | ml |
cinnamon
ground |
|
| 527.4 | ml/g |
cake mix, yellow
|
|
| 79 | ml |
olive oil
|
|
| 3 | large |
eggs
|
|
| 1 | x |
powdered sugar
|
*
|
Directions
Prepare a 12 cup bundt pan (or a 10 inch tube pan)with olive oil, then sprinkle lightly with flour.
Preheat oven to 325℉ (160℃).
Mix chocolate chips and nuts.
Spoon evenly into the bottom of the prepared pan.
In a large bowl, stir instant espresso coffe powder and cinnamon into cake mix, then add 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 pan.
Bake in a 325 degree F oven for 60 minutes.
Cool on rack for 15 minutes, then invert pan on serving plate and cool completely.
Sprinkle with confectioners' sugar.
At serving time slice and serve with lightly sweetened ricotta cheese.
