1/3 cup semisweet or milk chocolate chips
1/3 cup chopped hazelnuts, pecans, or walnuts
1 (18.25 ounce) box yellow cake mix
Two teaspoons cinnamon
1 1/4 cups water
One large egg
1/2 cup egg substitute
1/3 cup double-strength coffee or espresso, cooled (can use decaf)
Two tablespoons instant coffee powder, espresso roast (can use decaf)
Garnish: powdered sugar and ground cinnamon (optional)
Preheat oven to 325 degrees F. Coat 10-inch (12-cup) Bundt or tube pan with canola cooking spray or canola oil and sprinkle lightly with flour. Sprinkle chocolate chips and nuts evenly into the bottom of the prepared pan.
In a large mixing bowl, combine cake mix and cinnamon. Add water, egg, egg substitute, and cooled coffee. Beat with an electric mixer at low speed until dry ingredients are moistened. Beat at medium speed for 2 minutes. Stir in instant coffee powder gently to make a swirl effect. Pour batter over topping in pan.
Bake 35 to 45 minutes or until a wooden pick inserted in the center comes out clean. Cool on wire rack 15 minutes. Remove from pan: place cake, fluted side up, on serving plate. Cool completely. Dust with powdered sugar and additional ground cinnamon if desired.
NOTE: You can make 24 cappuccino cupcakes instead; use two muffins pans in place of the Bundt pan and bake for about 15 to 20 minutes instead of 35 to 45 minutes.
I like this made with semisweet chips and hazelnuts best.