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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 6 |
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I picked this recipe up at the grocery store of all places. I omitted the coffee as I don't care for it. It is delicious and very easy to make. Ingredients:
18 ounces chocolate cake mix (any variety) |
1 1/2 ounces four servings instant chocolate pudding mix |
4 eggs |
8 ounces sour cream |
1/2 cup oil |
1/2 cup water, plus |
1 tablespoon water |
3/4 cup flavored instant coffee |
8 ounces semi-sweet chocolate baking squares |
2 cups thawed whipped topping |
2 tablespoons butter |
1 tablespoon corn syrup |
Directions:
1. Beat cake mix, pudding mix, eggs, sour cream, oil, 1/2 cup water and 1/2 cup of the flavored instant coffeee in a large bowl with electric mixer on low speed, just until moistened, scraping side of bowl often.
2. Beat on medium speed 2 minutes or until well blended.
3. Chop 4 squares of chocolate, stir into batter.
4. Put into 2 greased and floured 9 round cake pans.
5. Bake at 350 degrees for 30 - 33 minutes.
6. Cool 15 minutes; remove from pans. Cool on wire rack.
7. Stir in remaining 1/4 cup flavored instant coffee into Cool Whip.
8. Place 1 cake layer on serving plate; spread with Cool Whip mixture. TOp with second cake layer.
9. Refridgerate until ready to serve. (I usually give it at least an hour).
10. Just before serving, microwave remaining 4 squares of chocolate, butter, corn syrup and 1 tbsp of water in medium bowl on high 1- 1/2 minutes.
11. Stir until chocolate is completely melted.
12. Spread glaze over top of cake, allowing glaze to drip down cake.
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