Chocolate Swirl Coffee Cake
rec.food.cooking/Marcia Bednarcyk

We made this coffee cake in my 7th grade cooking class.

1/3 cup flaked coconut
1/4 cup chopped nuts
1/4 cup sugar
3 tbsp butter, melted
2 cups Bisquick
1/4 cup sugar
1 egg
2/3 cup cold water or milk
1/3 cup semisweet chocolate chips, melted

Heat oven to 400F. Grease square pan, 8x8x2-inches. In small bowl stir together coconut, nuts, 1/4 cup sugar and 1 tbsp of the butter; set aside. Mix Bisquick, 1/4 cup sugar, the remaining 2 tbsp butter, the egg, and the water with a spoon. Beat vigorously 1/2 minute. Pour into prepared pan. Spoon melted chocolate over the batter; with knife, cut through the batter several times for a marbled effect. Sprinkle coconut mixture evenly over the top. Bake 20 to 25 minutes.