Cappuccino-Chocolate Coffee Cake (Bisquick)

• 1/3 cup coconut
• 1/4 cup chopped nuts
• 1/4 cup sugar
• 1 tablespoon butter, melted
• 2 cups original Bisquick baking mix
• 2/3 cup milk or 2/3 cup half-and-half
• 1/4 cup sugar
• 2 tablespoons butter, melted
• 1 egg
• 1/3 cup semi-sweet chocolate chips, melted
• 2 teaspoons powdered instant coffee (dry)

1. Set oven to 400 degrees.
2. Set oven rack to second-lowest position.
3. Grease a square 8x8x2-in baking pan.
4. Mix coconut, nuts, 1/4 cup sugar and 1 tbsp melted butter; set aside.
5. Beat remaining ingredients except chocolate chips and coffee, in a large bowl for 30 seconds, scraping bowl.
6. Beat on med speed 4 mins, scaping bowl.
7. Pour into pan.
8. Stir together, melted chocolate and coffee; spoon over batter.
9. Lightly swirl chocolate mixture through batter several times with a knife for a marbled design.
10. Sprinkle coconut mixture evenly over top.
11. Bake for 20-25 mins, or until golden brown, and cake tests done.

coconut, nuts, sugar, butter, baking mix, milk, sugar, butter, egg, semisweet chocolate chips, powdered instant coffee

Taken from www.food.com/recipe/cappuccino-chocolate-coffee-cake-bisquick-74399 (may not work)