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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a cook

posted:12/16/2003

I took this to work today for our annual Holiday "POP" (Putting on the Pounds) celebration. Everyone loved it. I will definitely make it again. I used semi-sweet chocolate chips rather than bakers chocolate to cut out a few minutes prep time. Maybe it was my oven, but I did have to bake about 65 minutes. Very pretty with the light dusting of powdered sugar, very moist and very CHOCOLATE! This one's going in my "favorites" book!!

janicestout

posted:12/16/2003

tracy2003

posted:12/12/2003

Nice presentation! I made this cake for a work holiday luncheon and it went over very well. Extremely moist and very rich. One slice should do it for the choc-o-holic in the group. Have made this on a few occasions and would make it again.

harryfan

posted:12/9/2003

Very moist and totally yummy.

Kathleen134

posted:12/8/2003

I made one to take to a soccer banquet and one for home. Of course, the children got into right away. It is very good! Very moist and most importantly - very easy! Thank you for sharing!

a cook

posted:12/4/2003

funny, i just got back from the market, and as it's supposed to snow, was gonna bake cookies and bought some bakers chocolate chunks for this reason. i came across this, and think i'll make it instead, after reading all the comments. should make the impending snow a bit nicer to watch :) thanks for the comments, they made me want to try this one !

sammy59

posted:12/2/2003

The cake was so moist and delicious and so easy to make

KountryGurl

posted:12/2/2003

What would you think of a white cake mix with french vanilla coffee in it and a creamcheese frosting and white chocolate instead of chocolate? sounds good to me ... was just wondering what others may think ...

a cook

posted:11/16/2003

Cooking is a big part of our lives. Baking is even more. I have made almost every cake Southern Living has published,...but - never, ever, has a cake been this good that came from a commercial recipe box!!!!!!!

a cook

posted:11/13/2003

I love this recipe, only I changed it a little. I left out 2 eggs, and added a can of cherry pie filling. I also used real chocolate chips. Awesome. Top with a chocolate drizzle.