Mocha Cake Using Bisquick Mix
This recipe is for all coffee lovers, especially mocha. Basically, mocha is simply a coffee incorporated with a chocolate taste, added in the form of syrup or cocoa.
Experience your coffee into a one luscious cake. You will probably enjoy dessert by creating one with a personal touch. It feels great to achieve something awesome such as making this mouthwatering mocha cake you would surely love and enjoy.
Watch out for my update in the photo and video of this recipe.
- 1/3 cup Flaked Coconut
- ¼ cup Nuts (Walnuts, Peanuts, or as you preferred), chopped
- ½ cup Granulated White Sugar, for Flaked Coconut Mixture
- 1 tablespoon Unsalted Butter, for Flaked Coconut Mixture
- 2 teaspoons Instant Powder Coffee, it in a little amount of hot water approx. 6 tablespoons
- ¼ cup Granulated White Sugar, for Bisquick Mix
- 2 cups Bisquick Mix
- 2/3 cup Evaporated Milk
- 2 tablespoons Unsalted Butter, for Bisquick Mix
- 1 Egg, beaten
- 1/3 cup Semisweet Chocolate Chips, melted
- Preheat the oven for 350 to 400 degrees Fahrenheit.
- Mix well the flaked coconut, chopped nuts, granulated white sugar and melted butter. Set aside.
- On the other bowl, combine Bisquick Mix and granulated sugar and sift. Sifting is the step that I use to assure that powder ingredients are proportionally mixed.
- Slightly beat the egg in the other bowl, add the evaporated milk and butter. Beat on low speed for 2 minutes.
- Combine the #3 and #4 steps mixture. Mix them well and ensure that there are no lumps.
- Stir and mix the coffee and melted chocolate. Pour the chocolate mixture in the batter and gradually mix until you can see an equal color of the batter.
- Grease a square pan, 8 x 8 x 2 inches or to avoid greasing prepare use a non sticky cake pan. Pour the batter into the pan. Sprinkle coconut mixture evenly over top.
- Bake 20 to 25 minutes or until golden light brown. I also use a toothpick method by just inserting a clean toothpick in the cake, grab it and if it comes out clean then that means the cake is already cooked. Serve warm and enjoy!
© 2015 Sheryl Mae Bacalso