Cappuccino cake

Yield: 1 10 bundt c

Measure Ingredient
½ cup Chocolate chips;
½ cup Walnuts; hazelnuts or pecans
4 tablespoons Instant espresso coffee powder
2 teaspoons Ground cinnamon
8¼ ounce (1 pk)yellow cake mix
⅓ cup Light olive oil;
3 larges Eggs;
1¼ cup Water;
\N \N Confectioners' sugar

Prepare a 12 cup bundt pan or 10" tube pan with olive oil, the sprinkle lightly with flour. Preheat oven to 325 degrees. Mix chocolate chips and nuts. Spoon evenly into the bottom of the prepared pan. In a large bowl, stir instant espresso coffee powder and cinnamon into cake mix, then add the olive oil, eggs and water.

Mix slowly with electric mixer to moisten ingredients. Then beat at medium ingredients. Then beat at medium speed topping in pan. Bake in a 325 degrees oven for 60 minutes. Cook on rack for 15 minutes, then invert pan on serving plate and cool completely. Sprinkle with confectioners' sugar. Slice and serve with lightly sweetened ricotta cheese (2 teaspoon) sugar mixed with into 15 oz of ricotta and dust with cinnamon. Source: The San Diego Union-Tribune Food Section, Sept 22, 1994 Brought to you and yours via Nancy O'Brion and her Meal-Master. Submitted By NANCY O'BRION On 05-19-95

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