BAKER'S ONE BOWL Midnight Bliss Cake

BAKER'S ONE BOWL Midnight Bliss Cake recipe

photo by:kraft

This cake turned out very moist and delicious! I also found that it freezes very well (perfect to cut into smaller portions, wrap individually, and freeze for a later date)

posted by

alexmacneill

on 4/27/2012

time

prep:

15 min

total:

2 hr 15 min

servings

total:

18 servings

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What You Need

eggs

pkg. (2-layer size) chocolate cake mix

container (8 oz.) BREAKSTONE'S or KNUDSEN Sour Cream

pkg. (3.9 oz.) JELL-O Chocolate Instant Pudding

1/2

cup oil

1/2

cup water

1/2

cup MAXWELL HOUSE INTERNATIONAL CAFÉ, any café flavor

pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate, chopped

Tbsp. powdered sugar

Make It

HEAT oven to 350°F.

BEAT all ingredients except coffee granules, chopped chocolate and powdered sugar in large bowl with mixer until well blended. Stir in coffee granules and chopped chocolate.

POUR into 12-cup fluted tube pan or 10-inch tube pan sprayed with cooking spray.

BAKE 50 min. to 1 hour or until toothpick inserted near center comes out clean. Cool cake in pan 10 min. Loosen cake from side of pan with knife. Invert cake onto wire rack; gently remove pan. Cool cake completely. Transfer to plate just before serving; sprinkle with powdered sugar.

Kraft Kitchens Tips

Size-Wise

Dessert can be a part of a balanced diet but remember to keep tabs on portion.

Substitute

Substitute 2 Tbsp. MAXWELL HOUSE Instant Coffee for the 1/2 cup MAXWELL HOUSE INTERNATIONAL CAFÉ.

Variation

Omit coffee granules. Substitute 1-1/2 cups miniature semi-sweet chocolate chips for the chopped semi-sweet chocolate.

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ewoki

posted:1/17/2004

One of the best cakes I've ever tried. It was very simple, moist and delicious. Also for those of you who were wondering. The General Foods coffee is put in dry powdered form.

Mamad683

posted:1/17/2004

It's the best, the only thing I do differently is to put it in a water bath. It makes it even more moist.

Mary Lee-Brody

posted:1/17/2004

This is definitely a 5-star recipe -- easy, delicious and good enough for company.

Mrs.Becky

posted:1/14/2004

This cake sounded so good, I had to try it. It is so yummy! It turned out perfect. I used semi-sweet chocolate chips, instead of chocolate chunks.The one lady who gave this cake a bad rating, must have done something wrong! I used 1/2 cup of the Vanilla International Coffee. That is 1/2 cup of the dry powder. Even my hubby liked it , who is not a dark chocolate cake fan. I will be experimenting with other flavors, for this wonderful cake. This recipe is definitely a Keeper!

cherry5980

posted:1/13/2004

Everyone loved this cake and asked for the recipe. Will be making it again soon for special occasion.

minniecat38

posted:1/8/2004

While "bliss" might be stretching it a bit, I thought this cake was quite moist and turned out well with a few adjustments. I didn't include the box of pudding as there was also pudding in the mix and I didn't want the cake to be heavier than it would already be. I also only used 1/2 cup of sour cream, which seemed to be plenty and melted butter in place of the oil. The international coffee gave it a nice subtle coffee flavor (I used a vanilla variety) I served the cake with extra creamy Cool-Whip.

Flint4

posted:1/7/2004

This is a very good quick recipe to serve any guest you have over for a meal will certainly enjoy it. Will make a great holiday treat!

lynda37

posted:1/4/2004

What a major disappointment! A waste of good ingredients! I had such high expecations for this recipe. It tasted like water, instead of being moist it was wet! My husband who will eat anything chocolate, asked me to dump it in the trash. I did! I wouild suggest you remove it from the web site. Yuck!

a cook

posted:1/1/2004

I believe the ingredient of 1 cup of milk has been omitted form the recipe. I added more water to the receipe in order to mix it. Then I found a similar receipe that called for milk.

a cook

posted:12/30/2003

this cake was delicious. very moist, i will make it again!