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Cappuccino Bundt Cake Recipe


Cappuccino Bundt Cake

1/3 C. Light tasting olive oil

1/2 C. Chocolate chips

1/2 C. Chopped nuts, hazel, walnuts

1  Yellow cake mix

4 T. Instant espresso coffee

2 t. Ground cinnamon

3 Large eggs

1 1/4 C. Water

Confectioner's sugar


Prepare a 12 cup bundt pan with olive oil, then sprinkle lightly with flour. Preheat over to 325F.

Mix chocolate chips and nuts. Spoon evenly into bottom of prepared pan. In a large bowl, stir espresso powder and cinnamon into cake mix, then add 1/3 cup olive oil, eggs and water. Mix slowly with electric mixer to moisten. Then beat at medium speed 2 minutes. Pour cake batter over topping in pan and bake 60 minutes. Cool on rack 15 minutes, then invert pan on serving plate and cool completely. Sprinkle with confectioner's sugar.

At serving time. slice and serve with lightly sweetened ricotta cheese, (about 2 tsp. granulated sugar mixed into 15 oz. ricotta) and dust with cinnamon.

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