Cappuccino Cake
Ingredients
- 1/2c hazelnuts,walnuts or pecans
- 181/4 oz package yellow cake mix
- 1/3c olive oil
- 3lg eggs
Directions
- 1
TRENTON TIMES------------------------------- -------------------------RECIPE FROM FILIPPO BERIO------------------------- Olive oil.
- 2
1/2 c Chocolate chips 1/2 c Hazelnuts,walnuts or pecans Chopped 4 tb Instant expresso coffee Powder 2 ts Ground cinnamon 18 1/4 oz Package y
- 3
Mix chocolate chips and nuts.Spoon evenly into the bottom of the prepared pan
- 4
In a large bowl,stir instant espresso coffe powder and cinnamon into cake mix,then add olive oil,eggs and water.Mix slowly with electric mix
- 5
Cool on rack for 15 minutes,then invert pan on serving plate and cool completely.Sprinkle with confectioners' sugar
- 6
At serving time slice and serve with lightly sweetened ricotta cheese.About 2 tsps
- 7
granulated sugar mixed with 15 ozs
- 8
ricotta)and dust with cinnamo.Serve with cappuccino,espresso or your favorite coffee.Makes one 10" bundt cake.