Recipes Made with Cake Mixes
Cappuccino Bundt Cake
Yield: 10 servings
Ingredients
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
Instructions
- Prepare a 12-cup Bundt pan with olive oil, then sprinkle lightly with flour. Heat oven to 325 degrees F.
Cake
- Mix chocolate chips and nuts. Spoon evenly into bottom of prepared pan.
- 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.
- Pour cake batter over topping in pan and bake for 60 minutes.
- Cool on rack for 15 minutes, then invert pan on serving plate and cool completely.
- Sprinkle with confectioners' sugar.
- At serving time, slice and serve with Sweetened Ricotta Cheese.
Sweetened Ricotta Cheese
- Mix sugar and ricotta cheese together.
- Put into a serving bowl, and dust with cinnamon.
Notes
* 18.25 ounce boxes of cake mix have been replaced by 16.5 ounce and 15.25 ounce boxes. To compensate for the volume loss in a 16 ounce box, whisk 6 tablespoons all-purpose flour into the dry cake mix before proceeding with the recipe. To compensate for the volume loss in a 15.25 ounce box, add 1/2 cup + 3 tablespoons all-purpose flour and 1/4 teaspoon baking powder.