Try this Cappuccino Bundt Cake recipe, or contribute your own.
Suggest a better descriptionPrepare a 12 cup bundt pan with olive oil, then sprinkle lightly with flour. Preheat over to 325F. Mix chocolate chips and nuts. Spoon evenly into bottom of prepared pan. In a large bowl, stir espresso powder and cinnamon into cake mix, then add 1/3 cup olive oil, eggs and water. Mix slowly with elextric mixer to moisten. Then beat at medium speed 2 minutes. Pour cake batter over topping in pan and bake 60 minutes. Cool on rack 15 minutes, then invert pan on serving plate and cool completely. Sprinkle with confectioners sugar. At serving time. slice and serve with lightly sweetened ricotta cheese, (about 2 tsp. granulated sugar mixed into 15 oz. ricotta) and dust with cinnamon.
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Serving Size: 1 Serving (72g) | ||
Recipe Makes: 10 Servings | ||
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Calories: 219 | ||
Calories from Fat: 53 (24%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5.9g | 8 % | |
Saturated Fat 0.9g | 4 % | |
Monounsaturated Fat 2.5g | ||
Polyunsanturated Fat 2.2g | ||
Cholesterol 1mg | 0 % | |
Sodium 332.5mg | 11 % | |
Potassium 50.6mg | 1 % | |
Total Carbohydrate 39.8g | 12 % | |
Dietary Fiber 0.8g | 3 % | |
Sugars, other 39g | ||
Protein 2.2g | 3 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 219
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