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Chocolate-Swirl Breakfast Cake

Southern Living FEBRUARY 2004

  • Yield: Makes 6 servings

Ingredients

  • 2 cups all-purpose baking mix
  • 3/4 cup milk
  • 1/2 cup sugar
  • 1 large egg
  • 2 tablespoons butter or margarine, melted
  • 2/3 cup semisweet chocolate morsels
  • 2 tablespoons milk
  • Coconut-Pecan Topping

Preparation

Stir together first 5 ingredients. Pour batter into a lightly greased 9-inch-square pan.

Microwave morsels and 2 tablespoons milk in a 2-cup glass measuring cup at HIGH 1 1/2 minutes or until melted, stirring twice.

Swirl melted chocolate mixture gently through batter with a knife. Sprinkle Coconut-Pecan Topping on top of batter.

Bake at 350° for 20 to 25 minutes or until golden brown.

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Chocolate-Swirl Breakfast Cake recipe

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