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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julie6962

posted:2/19/2006

This is such a good cake. I've made it at least 10 times, switching things up a bit each time. I've substituted chocolate chips, different flavors of GFIC, added a dollop of whipped cream before serving, etc. Every time it's delicious. Excellent cake to serve with coffee.

alohagurly88

posted:2/19/2006

havn't tried yet, but looks oh so sinful!!! planning to use butter insted of oil(trust me it makes a real difference), BIG chunks of DARK chocolate, chocolate fudge instant pudding, chopped hazelnuts, and served with haagen- dazz vanilla bean icecream, with just the right amount of rasberries and rasberry sauce! MMMMMMMMMMMM...now that's a desert!

Nantz2

posted:2/3/2006

I made this, substituting the instant coffee and mini chocolate chips (1 1/2 cups). Delicious! Great with coffee; very rich. Don't need a big slice!

ljweiler

posted:1/23/2006

I made it twice in about four days. It was out of this world! I only used half the Baker's chocolate, though, and didn't chop it too finely so we ended up with melted gooey chunks...

a cook

posted:1/8/2006

I have made this cake several times and it is always a hit. It is very rich but truly sinful!

a cook

posted:12/30/2005

excellent .Have made this cake a number of times to rave reviews.

artiga

posted:12/28/2005

I have made this recipe multiple times now and it comes out perfect every time. It is so very moist and has such a rich flavor. The coffee really brings out the chocolatey richness.

koromero

posted:11/3/2005

I made this cake twice in three days, and it was delicious both times. So easy and very yummy!

monchasorcha

posted:11/1/2005

I made this cake for a party and everyone raved over it.

ouromom

posted:10/10/2005

Can this recipe be made without the coffee? Would it require extra flour or some other dry ingredient to replace the coffee? <<< From Mary, Kraft Kitchens Expert ~ Cake can be prepared without flavored coffee. >>>