Cappuccino Cake

Extra Light
  • 1/2 cup semisweet chocolate chips
  • 1/2 cup hazelnuts, walnuts or pecans, chopped
  • 1 pkg (18 1/4 oz) yellow cake mix
  • 1/4 cup instant espresso coffee powder
  • 2 tsp ground cinnamon (approx.)
  • 3 large eggs
  • 1/3 cup Filippo Berio® Extra Light Olive Oil
  • Icing sugar
  • 1 container (15 oz) ricotta cheese
  • 2 tsp granulated sugar
    • Preheat oven to 325°F. Grease 10-inch (12 cup) Bundt or tube pan with olive oil; dust with flour.
    • In small bowl, combine chocolate chips and nuts; spoon evenly into bottom of prepared pan.
    • In large bowl, combine cake mix, coffee powder and cinnamon; add 1 ¼ cups water, eggs and olive oil. Using electric mixer, beat at low speed until dry ingredients are moistened; beat at medium speed for 2 minutes. Pour batter over topping in pan.
    • Bake for 40 to 45 minutes or until toothpick inserted in center comes out clean. Let cool on rack for 15 minutes. Remove from pan; place cake on serving plate. Let cool completely and sprinkle with icing sugar.
    • In bowl, combine ricotta and granulated sugar; sprinkle with cinnamon. Serve alongside cake.
    • Recipe Provided by Chef Sharon Sanders

    Prep Time

    30 min


    Cook Time

    40 min


    Total Time

    1 hr 10 min


    Servings

    12-16

     


    X

    Categories

    Desserts

    Ingredient: Eggs

    Cooking Method: Bake

    World Cuisine: Italian

    Product: Extra Light

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