Cappuccino-Chocolate Coffee Cake (Bisquick) - cooking recipe

Ingredients

1/3 cup coconut
1/4 cup chopped nuts
1/4 cup sugar
1 tablespoon butter, melted
2 cups original Bisquick baking mix
2/3 cup milk or 2/3 cup half-and-half
1/4 cup sugar
2 tablespoons butter, melted
1 egg
1/3 cup semi-sweet chocolate chips, melted
2 teaspoons powdered instant coffee (dry)

Preparation

Set oven to 400 degrees.
Set oven rack to second-lowest position.
Grease a square 8x8x2-in baking pan.
Mix coconut, nuts, 1/4 cup sugar and 1 tbsp melted butter; set aside.
Beat remaining ingredients except chocolate chips and coffee, in a large bowl for 30 seconds, scraping bowl.
Beat on med speed 4 mins, scaping bowl.
Pour into pan.
Stir together, melted chocolate and coffee; spoon over batter.
Lightly swirl chocolate mixture through batter several times with a knife for a marbled design.
Sprinkle coconut mixture evenly over top.
Bake for 20-25 mins, or until golden brown, and cake tests done.