Triple-Chocolate Coffee Cake |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 1 |
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Your book club won't know what hit them. Gone are the days of crumbled coffee cakes. Welcome to the land of triple-chocolate coffee cake goodness. Enjoy by serving with wine, milk, or simply another slice of coffee cake. Ingredients:
1 (18.25-ounce) package devil's food cake mix |
1 (3.9-ounce) package chocolate instant pudding mix |
2 cups sour cream |
1 cup butter or margarine, softened |
5 large eggs |
1 teaspoon vanilla extract |
3 cups semisweet chocolate morsels, divided |
1 cup white chocolate morsels |
1 cup chopped pecans, toasted |
Directions:
1. Beat first 6 ingredients at low speed with an electric mixer 30 seconds or just until moistened; beat at medium speed 2 minutes. Stir in 2 cups semisweet chocolate morsels; pour batter evenly into 2 greased and floured 9-inch square cake pans.
2. Bake at 350° for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Cool completely in pans on wire racks.
3. Microwave white chocolate morsels in a glass bowl at HIGH 30 to 60 seconds or until morsels melt; stirring at 30-second intervals until smooth. Drizzle evenly over cakes; repeat procedure with remaining cup of semisweet morsels. Sprinkle cakes evenly with pecans.
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