Chocolate Com­fort Cake

Taste of Home - - Mixing Bowl -

This moist and de­li­cious chocolate cake is usu­ally the first dessert to go. Peo­ple even eat the crumbs. It’s al­ways my top choice for hol­i­day din­ners. —Ellen Ri­ley, Murfrees­boro, TN Prep: 15 min. • Bake: 50 min. + cool­ing • Makes: 12 serv­ings 1 pkg. dark chocolate cake mix (reg­u­lar size) 1 pkg. (3.9 oz.) in­stant chocolate pud­ding mix 4 large eggs 1 cup sour cream ³₄ cup canola oil ³₄ cup brewed cof­fee ¹₂ cup sugar

6 Tbsp. un­salted but­ter 4 oz. semisweet chocolate, chopped 2 oz. unsweet­ened chocolate, chopped

1. In a large bowl, com­bine the first seven ingredients; beat on low speed for 30 sec­onds. Beat on medium for 2 min­utes.

2. Pour into a well-greased 10-in. fluted tube pan. Bake at 350° un­til a tooth­pick in­serted near the cen­ter comes out clean, 50-55 min­utes.

Cool for 10 min­utes be­fore re­mov­ing from the pan to a wire rack.

3. In a dou­ble boiler, melt the but­ter and chocolate. Stir un­til mix­ture is glossy and smooth. Driz­zle over cake. 1 slice: 541 cal., 32g fat (12g sat. fat), 82mg chol., 459mg sod., 61g carb. (36g sug­ars, 3g fiber), 6g pro.

Test Kitchen tip: The cof­fee brings out the de­li­cious chocolate fla­vor. So even if you’re not a cof­fee fan, don’t be tempted to skip it.

Newspapers in English

Newspapers from USA

© PressReader. All rights reserved.