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Cappuccino Cake
-------------------------------TRENTON TIMES------------------------------- -------------------------RECIPE FROM FILIPPO BERIO------------------------- Olive oil.... 1/2 c Chocolate chips 1/2 c Hazelnuts,walnuts or pecans Chopped 4 tb Instant expresso coffee Powder 2 ts Ground cinnamon 18 1/4 oz Package yellow cake mix 1/3 c Olive oil 3 lg Eggs Confectioners` sugar ------------------------------IRWIN E.SOLOMON------------------------------ Prepare a 12 cup bundt pan (or a 10" tube pan)with olive oil,then sprinkle lightly with flour.Preheat oven to 325~. Mix chocolate chips and nuts.Spoon evenly into the bottom of the prepared pan. In a large bowl,stir instant espresso coffe powder and cinnamon into cake mix,then add olive oil,eggs and water.Mix slowly with electric mixer to moisten ingredients.Then beat at medium speed for 2 minutes.Pour batter over topping in pan.Bake in a 325~ oven 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 lightly sweetened ricotta cheese.About 2 tsps. granulated sugar mixed with 15 ozs. ricotta)and dust with cinnamo.Serve with cappuccino,espresso or your favorite coffee.Makes one 10" bundt cake... ----- |
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