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  • Cappuccino Bundt Cake

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    Cappuccino Bundt Cake
    Servings: 10
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 1/3 c. Light tasting extra virgin olive oil
    • 1/2 c. Chocolate ch ips
    • 1/2 c. Minced nuts, hazel,walnuts
    • 1 pkt Yellow cake mix
    • 4 Tbsp. Instant espresso coffee
    • 2 tsp Grnd cinnamon
    • 3 x Large Large eggs
    • 1 1/4 c. Water Confectioner's sugar

    Directions

    1. Prepare a 12 c. bundt pan with extra virgin olive oil, then sprinkle lightly with flour. Preheat over to 325F.
    2. Mix chocolate chips and nuts. Spoon proportionately into bottom of prepared pan. In a large bowl, stir espresso pwdr and cinnamon into cake mix, then add in 1/3 c. extra virgin olive oil, Large eggs and water. Mix slowly with elextric mixer to moisten.
    3. Then beat at medium speed 2 min. Pour cake batter over topping in pan and bake 60 min. Cold on rack 15 min, then invert pan on serving plate and cold completely. Sprinkle with confectioner's sugar.
    4. At serving time. slice and serve with lightly sweetened ricotta cheese,
    5. (about 2 teaspoon granulated sugar mixed into 15 ounce. ricotta) and dust with cinnamon.

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