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Cappuccino Bundt Cake




  • 1/3 cup light olive oil
  • 1/2 cup chocolate chips
  • 1/2 cup chopped hazelnuts or walnuts
  • 1 (18.25 ounce) box yellow cake mix
  • 4 tablespoons instant espresso coffee
  • 2 teaspoons ground cinnamon
  • 3 large eggs
  • 1 1/4 cups water
  • Confectioners' sugar

Sweetened Ricotta Cheese

  • 2 teaspoons granulated sugar
  • 15 ounces ricotta cheese
  • Cinnamon


  1. Prepare a 12-cup Bundt pan with olive oil, then sprinkle lightly with flour. Heat over to 325 degrees F.
  2. Mix chocolate chips and nuts. Spoon evenly into bottom of prepared pan.
  3. In a large bowl, stir espresso powder and cinnamon into cake mix, then add 1/3 cup olive oil, eggs and water. Mix slowly with electric mixer to moisten. Then beat at medium speed 2 minutes.
  4. Pour cake batter over topping in pan and bake for 60 minutes.
  5. Cool on rack for 15 minutes, then invert pan on serving plate and cool completely.
  6. Sprinkle with confectioners' sugar.
  7. At serving time, slice and serve with Sweetened Ricotta Cheese.
  8. Sweetened Ricotta Cheese: Mix sugar and ricotta cheese together.
  9. Put into a serving bowl, and dust with cinnamon.

Yield: 10 servings

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