Prepare a 12 cup bundt pan (or a 10" tube pan) with olive oil, then
sprinkle lightly with flour. Preheat oven to 325°F.
Mix chocolate chips and nuts. Spoon evenly into the bottom of the
prepared pan.
In a large bowl, stir instant espresso coffee 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°F 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 ts granulated sugar mixed with 15 oz ricotta) and
dust with cinnamon. Serve with cappuccino, espresso or your favorite
coffee.
