My son started his first job this week. It’s a sucky job, but I’m sure everyone’s first job is sucky. I mean, my first job was cleaning houses for friends of my parents. It was Saturday mornings. Strike one. The pay was awful. Strike two. And I had to clean toilets. Strike three. To this day I HATE cleaning toilets. But it was my first real job.
Of course I’ve had a multitude of crappy jobs since that one but I think that’s par for the course. It’s part of growing up. Figuring out what you want and don’t want to do for the rest of your life. And there’s nothing like cleaning toilets to figure that one out real quick.
So he came home from his first day completely stressed out and feeling lost and overwhelmed and looking in the pantry for comfort. His go to comfort food happens to be cereal. Not just any cereal, it has to be sugar-laden, teeth rotting French Toast Crunch drowning in copious amounts of 2%.
So, like any good mother, I stocked the pantry with two boxes this week. I most definitely remember my first job.
Quick And Easy Chocolate Cinnamon Swirl Coffee Cake
Prep Time: 15 minutes
Cook Time: 45 minutes
This coffee cake lives up to its name - Quick and Easy! And it's so deliciously tasty they'll never know that it all started with a cake mix!
1 box vanilla cake mix (any brand)
1 cup water
1/2 cup vegetable or canola oil
3 whole eggs
1 egg yolk
3/4 cup all purpose flour
1 teaspoon vanilla extract
1/2 cup brown sugar
1 teaspoon ground cinnamon
2 tablespoons unsweetened cocoa powder
1/2 teaspoon espresso powder (optional)
Preheat the oven to 350 F.
Use butter or cooking spray to grease and and then lightly flour a bundt pan. Set it aside.
With an electric mixer, beat together the cake mix with the water, vegetable oil, whole eggs, egg yolk, flour, and vanilla until the batter is smooth. Set aside.
In a separate bowl, mix together the brown sugar, cinnamon, cocoa powder, and espresso powder.
Pour 1/3 of the batter into the bundt pan. Sprinkle half of the cocoa sugar mixture over the batter. Pour another 1/3 of batter over the cocoa sugar mixture. Sprinkle the other half of the cocoa sugar mixture and then pour the remainder of the batter to cover.
Use a knife to swirl the batter and sugar mixture by inserting the knife into the cake and turning the knife before pulling up. Repeat all the way around the cake.
Bake the cake for 40 - 45 minutes or until a toothpick inserted into the center of the cake comes out clean. Remove from the oven and let the cake cool before turning it out.