Recipe for cooking cappuccino coffeecake

Breakfast Recipes :: Coffeecakes

Cappuccino Coffeecake

10 oz. milk chocolate
1 1/2 Tbsp. instant espresso powder
1/2 c. butter, softened
1/2 c. sugar
4 lrg. eggs
1 Tbsp. vanilla extract or flavoring
1/2 tsp. ground cinnamon
1/2 tsp. salt
1 c. flour
1/4 c. powdered\sugar
2 Tbsp. coffee liqueur

Preheat oven to 350 degrees F (175 degree C). Grease an 8-inch square cake pan and line with parchment paper; set aside.

Melt chocolate and coffee in a heavy saucepan over low heat, stirring frequently. With an electric mixer, beat butter until light and fluffy. Gradually beat in sugar. Add eggs and vanilla extract or flavoring; beat well. Add chocolate mixture, cinnamon and salt; mix well. Add flour and beat until smooth and thick. Pour batter into pan and bake for 30 min., or until tester comes out clean. Set aside to cool.

Whisk together sugar and coffee liqueur until smooth. Spread over cake. Cut into squares to serve.

Makes approximately 9 servings.