Husband didn't have a special request for any particular cake so I made a Chocolate Chip Cappuccino Coffee Cake, it' not the prettiest...had trouble getting it out of the pan, but it was delicious. ( I had to have a tiny piece even though it's not dairy free) I have included the recipe which is from the Cake Doctors Returns, one of my favorite cookbooks.
Chocolate Chip Cappuccino Coffee Cake
For the chocolate chip streusel
1 cup lightly packed brown sugar
3/4 cup finely chopped pecans
1/2 cup miniature chocolate chips
2 tablespoons plus 1 teaspoon all purpose flour
2 teaspoons ground cinnamon
2 teaspoons unsweetened cocoa powder
3 tablespoons melted butter
For the cake
Vegetable oil pan for misting the pan
flour for dusting the pan
1 package plain vanilla cake mix
1 package vanilla instant pudding
1 cup sour cream
1/2 cup strong brewed coffee or water
4 large eggs
1 teaspoon vanilla extract
For the topping
1 tablespoon confectioner sugar
1 teaspoon unsweetened cocoa powder
1. Place rack in the center of the oven and preheat to 350
2. Make the streusel: place the brown sugar, pecans, chocolate chips, flour, cinnamon, 2 tsps cocoa powder, and the melted butter in a large mixing bowl and stir to combine. Set The streusel aside.
3. Lightly mist a 12 cup Bundt pan with vegetable oil spray, then dust with flour. Shake out excess flour and set pan aside.
4. Place the cake mix, pudding mix sour cream, coffee or water, eggs and vanilla in a large bowl and beat with an electric mixer on low until ingredients just come together, about 30 seconds. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat the batter is thick and smooth. 1 1/2 minutes longer, scraping down the side of the bowl again if needed. Pour 2/3 of the batter into prepared Bundt pan and sprinkle half of the streusel mixture on top of the batter. Pour remaining third of the batter on top of the streusel and using a rubber spatula spread the batter to reach the side of the pan. Sprinkle the remaining streusel on top. Place in the oven.
5. Bake the cake until the top springs back when lightly pressed with finger 45-50 minutes. Transfer the pan to a wire rack and let cool 10-15 minutes. Run a long sharp knife around the edge of the cake, shake the pan gently, and invert the cake onto a serving plate, so that the streusel stays on the bottom of the cake. Let the cake cool completely 25-30 minutes longer.
6. Make the topping. Place the confectioners sugar and 1 tsp cocoa powder in a small bowl and stir to combine. Sift the mixture on top of the cake, then slice and serve.
Hope you try it, you won't be sorry.