Chocolate Comfort Cake
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.