Chocolate Swirl Coffee Cake | Betty Crocker's Cookbook (1969)

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Chocolate Swirl Coffee Cake ingredients

Makes 9 servings

1/3 cup flaked coconut

1/4 cup chopped nuts

1/2 cup sugar (divided use)

3 Tbsp butter or margarine, melted and divided

2 cups buttermilk baking mix

1 egg

3/4 cup milk

1/3 cup semisweet chocolate pieces, melted

Directions

Get ready
Heat oven to 400ºF. Grease square (8- x 8- x 2-inch) pan. Stir together coconut, nuts, 1/4 cup of the sugar and 1 Tbsp of the melted butter; set aside.

Prepare batter
Mix baking mix, the remaining sugar and melted butter, the egg and milk. Beat vigorously for thirty (30) seconds. Pour into pan.

Spoon chocolate over batter; with knife, cut through batter several times for a marbled effect. Sprinkle coconut mixture evenly over top.


Bake and serve
Bake for twenty to twenty-five (20 to 25) minutes. Serve warm.

The Chocolate Swirl Coffee Cake recipe is from Betty Crocker's Cookbook (New York: Golden Press 22nd Printing, 1974), 53.


Index
Breakfast and Brunch > Coffee cakes
Chocolate > Chocolate Swirl Coffee Cake, Betty Crocker's

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Page Last Updated 29 April 2015