Chocolate Coffee Cake - Fast and Easy
Need a great coffee cake for your breakfast or brunch party?
Caterer’s use Bisquick? You bet we do, or something like it - we buy it in 50 pound bags, and we use it like crazy.
Truth is, pro caterers seldom make cakes from scratch. But we sure do when a recipe is this good. Caterer’s Cake Secrets gives you lots of ideas, especially for larger parties.
Remember that good baking is more like careful chemistry. Measure your ingredients, avoid substitutions, and use ASK-a-CATERER for free party recipes and ideas.
Portions/Servings This recipe will feed 12 people.
Read about Party Food Quantities to plan for more or less.
3 cups Bisquick Mix
3/4 cup milk
3 tablespoons sugar
8 ounces semi-sweet chocolate chips
1/3 cup Bisquick Mix
1/2 cup brown sugar<
3 tablespoons butter
1 tablespoon cocoa
2 cups powdered sugar
1/2 teaspoon vanilla
2 tablespoons milk
Preheat oven to 375° Spray the inside of a 9” x 13” pan with vegetable release.
Combine the coffee cake ingredients, except the chips. Get everything smooth and well blended.
In another bowl, toss the chocolate chips with some flour, so that the flour coats the chips. Carefully fold the floured chips into the batter. Don’t overstir.
Pour into the greased pan.
In another bowl, use your electric mixer to combine the first topping. Don’t over mix - it should be crumbly. Sprinkle it on top of the coffee cake batter, and bake for 20-24 minutes, looking for a nice crown in the middle which feels firm to your touch.
In a small bowl whip up the 2nd topping. After the cake is out of the oven and cooled (several hours,) drizzle the sugar icing on top.
Questions about the Chocolate Coffee Cake?
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