Print Recipe

Chocolate Cappuccino Cakes

RG

Ingredients



Instructions

  1. Heat oven to 350 degrees F. Spray each well of mini Bundt pans with nonstick cooking spray.
  2. In large bowl, combine flour, sugar, chocolate morsels, 3/4 cup of the walnuts, baking powder, cinnamon and salt; mix well.
  3. In medium bowl, combine milk and coffee granules; stir until dissolved.
  4. Add melted butter and eggs; mix well.
  5. Add coffee mixture to flour mixture; mix just until dry ingredients are moistened.
  6. Place about 1 tablespoon chopped walnuts into each well of pan.
  7. Spoon about 1 cup batter over walnuts.
  8. Bake for 40-45 minutes or until wooden pick inserted near center comes out clean.
  9. Cool cakes in pan for 10 minutes.
  10. Carefully invert onto cooling rack.
  11. 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

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