Chocolate Swirl Coffee Cake
(8 servings) Printable Version
- 1/3 cup flaked coconut
- 1/4 cup chopped nuts
- 1/4 cup sugar
- 3 Tablespoons butter or margarine - melted
- 2 cups Bisquick baking mix
- 1/4 cup sugar
- 1 egg
- 2/3 cup water or milk
- 1/3 cup semisweet chocolate pieces - melted
In a small bowl, stir together the coconut, nuts, 1/4 cup sugar and 1 Tablespoon of the butter; set aside.
Mix baking mix, 1/4 cup sugar, the remaining butter, the egg and the water (or milk). Beat vigorously for 1/2 minute. Pour into the pan.
Spoon melted chocolate over the the batter. With a knife, cut through the batter several times for a marbled effect. Sprinkle coconut mixture evenly over the top.
Bake for 20 to 25 minutes. Serve warm.
This recipe is from a vintage 1971 Betty Crocker Recipe Card called "Coffee Cakes - Oven Warm." Copyright General Mills, Inc.
For the unspecified nuts, try chopped walnuts or pecans for best results.
Retro recipe for an easy-to-make coffee cake with streaks of chocolate and a flaky coconut topping. From a 1971 recipe card.
Mr Breakfast would like to thank Mr Breakfast for this recipe.
Comments About This Recipe
What do you think of Chocolate Swirl Coffee Cake?
What do you think of Chocolate Swirl Coffee Cake?
Overall Average Rating =
(out of 5)Based on 2 votes.
Rating (out of 5): |
Thank you! I have been looking for this recipe for the longest time. This is exactly what I remember. I can't wait to make this again. It was a favorite for a long time and I lost my recipe card.
Comment submitted: 5/2/2019 (#20759)
From Babe1216
Rating (out of 5): |
I first made this in home ec when I was 12 or 13 years old. Just as good as I remember.
Comment submitted: 5/22/2015 (#19425)
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