Recipe
Breakfast
Chocolate Caramel Coffee Cake
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 16
| Quantity | Ingredient | Add |
|---|---|---|
| ⅔ c. Hy-Vee flour | ||
| ½ c. packed Hy-Vee brown sugar | ||
| ¼ c. Hy-Vee butter | ||
| ⅓ c. Hy-Vee chopped pecans | ||
| 1 (18.25 oz) pkg Hy-Vee yellow cake mix | ||
| 1 ⅓ c. brewed Folgers coffee | ||
| 2 (2.2 oz each) Milky Way bars, chopped |
Directions
- Preheat oven to 350 degrees. Grease a 9-by-13-inch baking pan.
- Mix flour and sugar in a medium bowl. Cut in butter until mixture resembles small peas. Stir in pecans.
- Prepare cake mix according to package directions, substituting coffee for water
- Pour batter into prepared pan. Sprinkle with chopped candy bars and nut mixture.
- Bake for 35 minutes or until toothpick inserted in center comes out clean.
Nutrition facts
Servings
310 Calories per serving
Amounts Per Serving
- Total Fat: 14g
- Cholesterol: 15mg
- Sodium: 280mg
- Total Carbohydrates: 43g
- Protein: 4g
Daily Values
0%
Vitamin A 4%
0%
Vitamin C 0%
0%
Iron 4%
0%
Calcium 8%