——————————-TRENTON TIMES——————————-
————————-RECIPE FROM FILIPPO BERIO————————- Olive oil…. 1/2 c Chocolate chips
1/2 c Hazelnuts,walnuts or pecans
Chopped 4 tb Instant expresso coffee
Powder 2 ts Ground cinnamon
18 1/4 oz Package yellow cake mix
1/3 c Olive oil
3 lg Eggs
Confectioners’ sugar
——————————IRWIN E.SOLOMON—————————— Prepare a 12 cup bundt pan (or a 10″ tube pan)with olive oil,then sprinkle lightly with flour.Preheat oven to 325~. Mix chocolate chips and nuts.Spoon evenly into the bottom of the prepared pan. In a large bowl,stir instant espresso coffe powder and cinnamon into cake mix,then add olive oil,eggs and water.Mix slowly with electric mixer to moisten ingredients.Then beat at medium speed for 2 minutes.Pour batter over topping in pan.Bake in a 325~ oven for 60 minutes. Cool on rack for 15 minutes,then invert pan on serving plate and cool completely.Sprinkle with confectioners’ sugar. At serving time slice and serve with lightly sweetened ricotta cheese.About 2 tsps. granulated sugar mixed with 15 ozs. ricotta)and dust with cinnamo.Serve with cappuccino,espresso or your favorite coffee.Makes one 10″ bundt cake… —–