Chocolate Swirl Coffee Cake

In 1988 my “Home and Careers” (formerly known as “Home Economics”, now known as “Family Consumer Science”-geez, is the course P.Diddy or Prince?!) teacher shared a recipe for chocolate swirl coffee cake. This recipe is an adaptation of that.

It is a twenty year tradition for me to bake this cake and bring it to Thanksgiving dinner. The only year since 1988 that I did not bake this cake was 1998-as I spent the holiday in Colorado when I was living in Vail. (Check out my Vail apple pie recipe!)

This cake is simple to prepare, and it is absolutely delicious.

Ingredients:

• 1/3 cup of flaked coconut

• 1/4 cup of chopped walnuts

• 1/4 cup of sugar

• 1 tbsp. melted butter

• 2 tbsp. of melted butter

• 2 cups of Bisquik

• 1/4 cup of sugar

• 1 egg

• 3/4 cup of milk

• 1/3 cup of semi sweet chocolate chips

Instructions:

1. Preheat the oven to 400 degrees and grease an 8×8 square pan.

2. In a small bowl, combine coconut, walnuts, sugar, and 1 tbsp. of melted butter. Set aside.

3. In a large bowl, combine Bisquik, 1/4 cup of sugar, 2 tbsp. of melted butter, egg, and milk. Beat rapidly for thirty seconds.

4. Spread batter into pan.

5. Melt chocolate chips, then spoon over batter. Use a knife to cut through batter to create marbled effect.

6. Sprinkle coconut mixture over the top of the batter.

7. Bake for 20-24 minutes.

8. Cool on a wire rack before serving.