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Add a photoServings: 10
Ingredients
- 1/3 c. Light tasting extra virgin olive oil
- 1/2 c. Chocolate ch ips
- 1/2 c. Minced nuts, hazel,walnuts
- 1 pkt Yellow cake mix
- 4 Tbsp. Instant espresso coffee
- 2 tsp Grnd cinnamon
- 3 x Large Large eggs
- 1 1/4 c. Water Confectioner's sugar
Directions
- Prepare a 12 c. bundt pan with extra virgin olive oil, then sprinkle lightly with flour. Preheat over to 325F.
- Mix chocolate chips and nuts. Spoon proportionately into bottom of prepared pan. In a large bowl, stir espresso pwdr and cinnamon into cake mix, then add in 1/3 c. extra virgin olive oil, Large eggs and water. Mix slowly with elextric mixer to moisten.
- Then beat at medium speed 2 min. Pour cake batter over topping in pan and bake 60 min. Cold on rack 15 min, then invert pan on serving plate and cold completely. Sprinkle with confectioner's sugar.
- At serving time. slice and serve with lightly sweetened ricotta cheese,
- (about 2 teaspoon granulated sugar mixed into 15 ounce. ricotta) and dust with cinnamon.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 88g | |
| Recipe makes 10 servings | |
| Calories 318 | |
| Calories from Fat 96 | 30% |
| Total Fat 11.09g | 14% |
| Saturated Fat 1.85g | 7% |
| Trans Fat 0.0g | |
| Cholesterol 64mg | 21% |
| Sodium 445mg | 19% |
| Potassium 113mg | 3% |
| Total Carbs 50.22g | 13% |
| Dietary Fiber 1.5g | 5% |
| Sugars 7.16g | 5% |
| Protein 5.45g | 9% |
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