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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moonshdow

posted:8/16/2005

Very rich and delicious. I used GFIC Irish Cream flavor and used chips and chunks. I make this at least a few times a year. Everyone loves it and asks for the recipe. This time I'm going to try it with Swiss Mocha flavor of GFIC. Death by chocolate, what a way to go.

a cook

posted:8/8/2005

I add penutbeutter chips to it. It is sooo good. My whole family loves it.

a cook

posted:6/27/2005

I melt 1/2 cup or chocolate chips in 1/4 cup of heavy whipping cream and pour it over the top and down the sides of the cooled cake. This topping sets up fairly firm as it cools. It seems to keep the cake a little moister and makes it even richer. (a little goes a long way, but it sure is good !)

walt243

posted:6/7/2005

Cake was very dry!!!

czralka

posted:6/5/2005

mmmmmmm!!! so good! this cake always gets compliments whenever i make it. it's excellent with or without frosting.

Dawn373

posted:4/2/2005

I made this recipe with a yellow box mix, vanilla pudding and the Kahlua flavored coffee. There is such an unusual flavor that no one could pinpoint what was in it. The flavor doesn't compare to any cake I've ever tasted and neither does the consistency. Truly moister than any other.

ono4bears

posted:2/11/2005

YUMMY and great for chocolate lovers!

jstephen_001

posted:2/9/2005

Sinfully delicious!

a cook

posted:1/8/2005

The first time I made this cake, I used a regular chocolate cake mix and the batter, after adding everything else, was fairly stiff. When baked, the cake had a texture more like a pound cake. The second time I made this cake, I used a boxed chocolate cake with pudding in the mix. I loved both cakes; however, I preferred the second one because it was lighter and much more moist. You have to be careful, though, taking it out of the pan because it's so much more moist. It's worth the extra effort though.

a cook

posted:12/10/2004

I love baking, and am always looking for new recipes to impress everyone with. We are also huge chocohalics, so this cake filled all those requirements. Incredibly flavorful, moist, delicious, easy to make. This is definitely a keeper in my book.