CHOCOLATE SWIRL COFFEE CAKE 
2 c. Bisquick
1 egg
1/3 c. semi sweet chocolate pieces, melted
3 tbsp. butter, melted
1/4 c. chopped nuts
1/3 c. coconut
1/2 c. sugar
3/4 c. milk

Heat oven to 400 degrees. Grease square pan, 8"x8"x2". Stir together coconut, nuts, 1/4 cup sugar and 1 tablespoon of the melted butter; set aside.

Mix Bisquick, remaining 1/4 cup sugar and 2 tablespoons melted butter, egg and milk. Beat vigorously for 1/2 minute or until all dry mixture is moist. Pour into pan.

Spoon chocolate over batter; with knife cut through batter several times for a marbled effect. Sprinkle coconut mixture evenly on top. Bake 20 to 25 minutes. Serve warm.

 

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