No magic is required to produce a wonderful cake. A hint of coffee gives these mocha coffeecake a sophisticated flavor. They make an ideal mid-afternoon treat. Enjoy !
1 cup Hershey’s Mini chips Semi-sweet Chocolate
2 cups buttermilk baking mix
1 tablespoon instant coffee granules
2 tablespoons sugar
2/3 cup milk
1/3 cup buttermilk baking mix
1/2 teaspoon cinnamon
1/3 cup packed light brown sugar
2 tablespoons butter, softened
Using fork or pastry blender, combine baking mix, cinnamon, brown sugar and butter in small bowl until crumbly.
Directions for Mocha Coffeecake
Prepare Streusel Topping, set aside. Combine baking mix, sugar, coffee granules, milk and egg in large bowl. Beat vigorously with wooden spoon for 35 seconds. Spread half the batter in greased 8-inch round pan. Sprinkle with half the mini chocolate chips and Streusel Topping. Cover with remaining batter, repeat layers, of mini chocolate chips and topping.
Bake at 400°F for 25 minutes or until cake tester comes out clean. Serve warm and Enjoy!
Buttermilk brings a pleasant tang to cakes, breads, biscuits and other favorites while adding very little fat. Like yogurt and sour cream, this acidic ingredient also helps tenderize gluten, giving baked goods a softer texture and more body.