Chocolate Ripple Coffee Cake Recipes

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CHOCOLATE CHIP RIPPLE COFFEE CAKE



Chocolate Chip Ripple Coffee Cake image

Chocolate chip ripple coffee cake is a moist breakfast cake with just the right amount of chocolate to start your day off on the right foot!

Provided by Mindee

Categories     Breakfast

Time 45m

Number Of Ingredients 10

1/2 Cup Butter (softened)
3/4 Cup Sugar
2 Eggs
1 tsp Vanilla
1 tsp Salt
2 tsp Baking Powder
1 1/2 Cups Flour
2/3 Cup Milk
2 - 3 Tbs . Chocolate Milk Mix Powder
1 Cup Chocolate Chips

Steps:

  • Preheat the oven to 350 degrees. Spray an 8 x 8 baking dish with non-stick cooking spray.
  • In a large bowl, cream the butter and sugar. Beat in the eggs and vanilla
  • Add the salt and baking powder. Mix well.
  • Add 1/2 cup of the flour and once it is incorporated add 1/3 cup milk.
  • Once the milk is incorporated add another 1/2 cup flour, then the remaining 1/3 cup of milk, followed by the remaining 1/2 cup flour.
  • Spread 1/2 the batter in the prepared baking dish. Sprinkle with 1 to 1 1/2 Tbs chocolate milk mix powder and 1/2 cup chocolate chips.
  • Carefully spread the remaining batter over the top and sprinkle with another 1 to 1 1/2 Tbs chocolate milk mix powder and remaining 1/2 cup chocolate chips.
  • Bake at 350 degrees for 30-35 minutes or until a toothpick comes out clean and the top is lightly golden brown.

Nutrition Facts : ServingSize 1 piece, Calories 306 calories, Sugar 27.3 g, Sodium 223.3 mg, Fat 14.4 g, SaturatedFat 8.7 g, TransFat 0 g, Carbohydrate 41.6 g, Fiber 2 g, Protein 4.9 g, Cholesterol 53 mg

COFFEE RIPPLE COFFEE CAKE



Coffee Ripple Coffee Cake image

I love presenting oven-fresh coffee cakes to the guests in our bed and breakfast. This moist coffee cake recipe really has coffee in it! -Sandy Znetko, Flagstaff, Arizona

Provided by Taste of Home

Time 1h10m

Yield 12 servings.

Number Of Ingredients 22

1 cup chopped walnuts
1/4 cup sugar
1/4 cup packed brown sugar
2 teaspoons instant coffee granules
2 teaspoons ground cinnamon
CAKE:
4 teaspoons instant coffee granules
2 teaspoons hot water
1/2 cup butter, softened
1-1/2 cups packed brown sugar
3 large eggs
1 cup sour cream
1/2 cup unsweetened applesauce
1/4 cup buttermilk
1 teaspoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
GLAZE:
2/3 cup confectioners' sugar
3 to 4 teaspoons brewed coffee
1 teaspoon butter, melted

Steps:

  • In a small bowl, combine the walnuts, sugars, coffee granules and cinnamon; set aside. For cake, in a small bowl, dissolve coffee granules in water; set aside., In a large bowl, cream the butter and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine the sour cream, applesauce, buttermilk, vanilla and coffee. Combine the flour, baking soda and baking powder; gradually add to creamed mixture alternately with sour cream mixture and mix well. , Pour half of the batter into a greased and floured 10-in. fluted tube pan. Sprinkle with walnut mixture. Top with remaining batter. , Bake at 350° for 45-55 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Combine glaze ingredients until smooth; drizzle over cake.

Nutrition Facts : Calories 475 calories, Fat 19g fat (8g saturated fat), Cholesterol 87mg cholesterol, Sodium 280mg sodium, Carbohydrate 70g carbohydrate (44g sugars, Fiber 2g fiber), Protein 8g protein.

CHOCOLATE RIPPLE COFFEE CAKE



Chocolate Ripple Coffee Cake image

Make and share this Chocolate Ripple Coffee Cake recipe from Food.com.

Provided by kay cameron

Categories     Breads

Time 5h30m

Yield 8 serving(s)

Number Of Ingredients 5

1 (250 g) packet chocolate ripple biscuits
600 ml cream, whipped till stiff with
1 dash vanilla
2 cups cooled extra strong black coffee (you can add a dash of Brandy to this if you want)
flake chocolate bar, crumbled

Steps:

  • You can either make a ring shaped cake or a long log or you can make a shorter log using 2 rows of biscuits instead of one--you decide.
  • Get a plate or pretty cake platter and put a dab of cream where you want to place your first biscuit.
  • Dunk a biscuit in the coffee and then let excess coffee run of it.
  • Place the biscuit side up and stand it in the cream dab you put on the plate.
  • Dunk another biscuit in the coffee and then lather one side of it with cream, cement it sideways to the first biscuit you placed down.
  • Continue in this fashion until you have created a rim of biscuits, or a long log, whatever you decided.
  • Now cover the whole cake in the left over cream.
  • All of the biscuits must be well smothered in cream, as the cream has to penetrate the biscuit and soften it.
  • Place cake in fridge for at least 4 or 5 hours.
  • Just before serving place crumbled flake on the top.
  • You don't have to dunk the biscuits in the coffee if you don't want it to have a coffee flavour.
  • It will still turn out fine.

Nutrition Facts : Calories 224.1, Fat 23.7, SaturatedFat 14.8, Cholesterol 84.9, Sodium 27.2, Carbohydrate 2.3, Sugar 0.1, Protein 1.7

OREO RIPPLE COFFEE CAKE I



Oreo Ripple Coffee Cake I image

HIDE THIS FROM YOUR FAMILY:) Or, you can be nice and share some! This is SOOOO good, and no one would ever think it all started with a mix!

Provided by JamesDeansGirl

Categories     Breads

Time 1h20m

Yield 12 serving(s)

Number Of Ingredients 9

24 Oreo cookies, coarsely chopped (I find it easier to cut the cookies more neatly if they've been chilled for about 15 minutes)
1/3 cup flour
1/4 cup butter, melted
1/3 cup mini chocolate chip
1 (16 ounce) package yellow poundcake mix (Betty Crocker is good)
3/4 cup water
2 eggs
1 cup powdered sugar
4 teaspoons milk

Steps:

  • Preheat oven to 350*F.
  • Combine the chopped cookies, flour, and melted butter; stir in the chocolate chips.
  • Set aside.
  • Prepare the cake mix with the water and eggs as directed on the package.
  • Pour 1/2 the batter into a greased 9" or 10" tube pan; sprinkle 2 cups of the Oreo mixture evenly over the batter.
  • Cover with remaining batter and Oreo mixture; press the cookies gently into the top of the cake.
  • Bake at 350°F for 45-50 minutes, or until a toothpick inserted near the center comes out clean.
  • Cool 10 minutes in pan on a wire rack; loosen edges of cake from the pan and carefully invert.
  • Cool completely.
  • Combine the powdered sugar and milk; drizzle over the cooled cake.

RIPPLE COFFEE CAKE



Ripple Coffee Cake image

There's a ripple of coarsely chopped chocolate sandwich cookies going through this moist yellow coffee cake-making it two treats in one!

Provided by My Food and Family

Categories     Dairy

Time 1h10m

Yield Makes 20 servings.

Number Of Ingredients 9

24 vanilla creme-filled chocolate sandwich cookies, coarsely chopped (about 3 cups)
1/3 cup flour
1/4 cup (1/2 stick) butter or margarine, melted
1/3 cup miniature semi-sweet chocolate chips
1 pkg. (16 oz.) yellow pound cake mix
3/4 cup water
2 eggs
1 cup powdered sugar
4 tsp. milk

Steps:

  • Preheat oven to 350°F. Mix chopped cookies, flour and butter. Stir in chocolate chips; set aside.
  • Prepare cake mix with water and eggs as directed on pkg. Pour half of the batter into greased 9- or 10-inch tube pan. Sprinkle 2 cups of the cookie mixture evenly over batter; cover with layers of remaining batter and cookie mixture. Press cookie mixture gently into batter.
  • Bake 45 to 50 min. or until toothpick inserted near center comes out clean. Cool in pan on wire rack 10 min. Invert cake onto wire rack; remove cake from pan. Cool completely. Mix powdered sugar and milk; drizzle over cake. Let stand until firm.

Nutrition Facts : Calories 240, Fat 9 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 25 mg, Sodium 190 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g

RIPPLED COFFEE CAKE



Rippled Coffee Cake image

In Portland, Tennessee, Jane Lear adds a fun layer of brown sugar and cinnamon to a yellow cake mix. "This delicious glazed treat is good for breakfast or dessert," she assures.

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 16-20 servings.

Number Of Ingredients 10

1 package yellow cake mix (regular size)
1 cup sour cream
4 large eggs
2/3 cup canola oil
1 cup packed brown sugar
1 tablespoon ground cinnamon
ICING:
2 cups confectioners' sugar
1/4 cup milk
2 teaspoons vanilla extract

Steps:

  • In a large bowl, combine the dry cake mix, sour cream, eggs and oil; beat well. Spread half of the batter into a greased 13x9-in. baking pan. , Combine brown sugar and cinnamon; sprinkle over batter. Carefully spread remaining batter on top. , Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Combine icing ingredients; drizzle over warm cake.

Nutrition Facts : Calories 303 calories, Fat 13g fat (4g saturated fat), Cholesterol 51mg cholesterol, Sodium 187mg sodium, Carbohydrate 44g carbohydrate (34g sugars, Fiber 1g fiber), Protein 3g protein.

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