Mocha Swirl Coffee Cake

Ingredients

    Cake:

    5 lb (large pouch) Krusteaz Professional® Cinnamon Streusel Coffee Cake Mix 732-0118

    40 fl oz (5 cups) water, divided

    2 oz (1 1/2 cups) instant coffee granules

    Mocha Swirl:

    2 oz (1/2 cup) unsweetened cocoa powder

    2 fl oz (1/4 cup) vegetable oil

    Topping:

    2 lb (small pouch) streusel topping (enclosed with mix)

    6 oz (1 cup) chocolate chips

 

Yield

64, 3x2-inch servings

Method

    1. For cake, place 20 fl oz (2 1/2 cups) water in mixer bowl; add total amount Krusteaz Professional Cinnamon Streusel Coffee Cake Mix.

    2. Using a paddle, mix on low speed 2 minutes.

    3. Dissolve instant coffee granules in remaining water. Continue to mix on low speed 1 minute while gradually adding balance of water with coffee. Scrape bowl and paddle.

    4. Continue to mix on low speed 1 minute. Set aside 2 cups batter.

    5. Place remaining batter into prepared full sheet pan pan.

    6. For mocha swirl, stir cocoa powder and oil into batter that has been set aside.

    7. Spoon mocha batter randomly over batter in pan. Swirl with end of spoon using large circular motions.

    8. For topping, mix together streusel topping and chocolate chips.

    9. Sprinkle topping mixture over batter. Dock batter.

    10.  For convection oven, bake at 350°F 20-25 minutes; for.standard oven, bake at 375°F 25-30 minutes.

 

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