1/2 c Chocolate chips;
1/2 c Walnuts; hazelnuts or pecans
4 tb Instant espresso coffee
-powder
2 ts Ground cinnamon
8 1/4 oz (1 pk)yellow cake mix
1/3 c Light olive oil;
3 lg Eggs;
1 1/4 c Water;
Confectioners’ sugar
Prepare a 12 cup bundt pan or 10″ tube pan with olive oil, the
sprinkle lightly with flour. Preheat oven to 325 degrees. Mix
chocolate chips and nuts. Spoon evenly into the bottom of the
prepared pan. In a large bowl, stir instant espresso coffee powder
and cinnamon into cake mix, then add the olive oil, eggs and water.
Mix slowly with electric mixer to moisten ingredients. Then beat at
medium ingredients. Then beat at medium speed topping in pan. Bake
in a 325 degrees oven for 60 minutes. Cook on rack for 15 minutes,
then invert pan on serving plate and cool completely. Sprinkle with
confectioners’ sugar. Slice and serve with lightly sweetened ricotta
cheese (2 teaspoon) sugar mixed with into 15 oz of ricotta and dust
with cinnamon.
Yields
1 10 bundt c
