Cappuccino-Chocolate Coffee Cake
Makes 9 servings

Indulge in this rich chocolate and coffee flavored cousin of the favorite Velvet Crumb Cake.

Ingredients

Coconut Topping
- 1/3 - cup flaked coconut
- 1/4 - cup chopped nuts
- 1/4 - cup sugar
- 1 - Tablespoon butter, melted
Cake
- 2 - cups Original Bisquick® mix
- 2/3 - cup milk
- 1/4 - cup sugar
- 2 - Tablespoons butter, melted
- 1 - egg
- 1/3 - cup semisweet chocolate chips, melted
- 2 - teaspoons powdered instant coffee (dry)

Preheat oven to 400ºF. Grease 8x8x2 inch square pan.

In a small bowl, mix coconut, nuts, 1/4-cup sugar and 1 tablespoon butter. Set aside.
In large bowl add the Bisquick, milk, sugar, 2 tablespoon butter, and egg.
Beat on low speed for 30 seconds, scrape bowl regularly.
Increase speed to medium and beat for 4 minutes, scrape bowl occasionally.
Pour batter into pan.
In a small bowl, add the chocolate, coffee, and stir.
Then spoon the chocolate mixture over batter.
Lightly swirl chocolate mixture through batter several times with knife for marbled design.
Sprinkle coconut mixture evenly over top.
Bake for 20 to 25 minutes or until light golden brown.
Serve warm.

High Altitude (above 3500 ft): heat oven to 425ºF. Stir 2 tablespoons all-purpose flour into Bisquick mix.