Chocolate Cappuccino Cakes

3 cups all-purpose flour
1 1/2 cups granulated sugar
1 1/2 cups semisweet chocolate morsels
1 cup walnuts, chopped, divided
2 teaspoons baking powder
2 teaspoons ground cinnamon
1/2 teaspoon salt
1 1/2 cups milk
2/3 cup instant coffee granules
1/2 cup (1 stick) butter or margarine, melted
2 eggs
Powdered sugar and additional semi-sweet
    chocolate morsels, melted (optional

Heat oven to 350 degrees F. Spray each well of mini Bundt pans with nonstick cooking spray.

In large bowl, combine flour, sugar, chocolate morsels, 3/4 cup of the walnuts, baking powder, cinnamon and salt; mix well.

In medium bowl, combine milk and coffee granules; stir until dissolved. Add melted butter and eggs; mix well. Add coffee mixture to flour mixture; mix just until dry ingredients are moistened. Place about 1 tablespoon chopped walnuts into each well of pan. Spoon about 1 cup batter over walnuts.

Bake 40-45 minutes or until wooden pick inserted near center comes out clean. Cool cakes in pan 10 minutes. Carefully invert onto cooling rack. Sprinkle with powdered sugar and drizzle with melted chocolate, if desired.

Yield: 6 cakes

Nutrients per serving: (1/2 cake): Calories 480, Total Fat 22 g, Saturated Fat 10 g, Cholesterol 60 mg, Carbohydrate 66 g, Protein 8 g, Sodium 290 mg, Fiber 3 g