Ingredients
2 cup all-purpose flour, sifted
2 tsp baking powder
3/4 tsp salt
1 cup sugar
1/4 cup instant espresso powder
2 tsp cinnamon
1/3 cup vegetable oil
3 large eggs, lightly beaten
3 oz. semi-sweet chocolate chips
1 cup chopped walnuts
Cappuccino Frosting
Cappuccino Frosting:
3/4 cup unsalted butter
2 cups confectioner’s sugar
1 t instant espresso powder
1/4 cup milk
Preparation
Preheat the oven to 325 degrees F. Grease a 10" cake pan (preferably a bundt or tube pan) with butter or nonstick spray and set aside.
In a small bowl, combine the flour, baking powder, salt, sugar, coffee powder, and cinnamon. Stir in the oil, eggs, and 1 1/4 cups water. Mix just until well blended. Fold in the chips and 1/2 cup of the walnuts.
Pour batter into prepared pan. Bake until a toothpick inserted into the center comes out clean, about 45 to 60 minutes. Remove from oven; cool in the pan for about 10 minutes. Invert onto wire rack and cool completely.
Drizzle frosting over the top and sprinkle the remaining 1/2 cup walnuts on top.
Cappuccino Frosting: Dissolve the espresso powder in the milk. Cream the butter and sugar. Add the milk mixture to the butter mixture a little at a time, beating in each addition, until it has reached the desired consistency.
