Cappuccino Cake

-------------------------------TRENTON TIMES-------------------------------

-------------------------RECIPE FROM FILIPPO BERIO------------------------- Olive oil.... 1/2 c Chocolate chips

1/2 c Hazelnuts,walnuts or pecans

Chopped 4 tb Instant expresso coffee

Powder 2 ts Ground cinnamon

18 1/4 oz Package yellow cake mix

1/3 c Olive oil

3 lg Eggs

Confectioners` sugar

------------------------------IRWIN E.SOLOMON------------------------------ Prepare a 12 cup bundt pan (or a 10" tube pan)with olive oil,then sprinkle lightly with flour.Preheat oven to 325~. Mix chocolate chips and nuts.Spoon evenly into the bottom of the prepared pan. In a large bowl,stir instant espresso coffe powder and cinnamon into cake mix,then add olive oil,eggs and water.Mix slowly with electric mixer to moisten ingredients.Then beat at medium speed for 2 minutes.Pour batter over topping in pan.Bake in a 325~ oven for 60 minutes. Cool on rack for 15 minutes,then invert pan on serving plate and cool completely.Sprinkle with confectioners` sugar. At serving time slice and serve with lightly sweetened ricotta cheese.About 2 tsps. granulated sugar mixed with 15 ozs. ricotta)and dust with cinnamo.Serve with cappuccino,espresso or your favorite coffee.Makes one 10" bundt cake... -----