Comida Kraft
Recipe Box

BAKER'S ONE BOWL Midnight Bliss Cake

BAKER'S ONE BOWL Midnight Bliss Cake is rated 4.73015873015873 out of 5 by 63.
Prep Time
15
min.
Total Time
2
hr.
15
min.
Servings

18 servings

Our BAKER'S ONE BOWL Midnight Bliss Cake starts with a cake mix. But the real bliss starts when you add chocolate pudding and flavored coffee.

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What You Need

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Make It

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  • Heat oven to 350°F.
  • Beat all ingredients except coffee granules, chopped chocolate and sugar in large bowl with mixer until blended. Stir in coffee and chopped chocolate.
  • Pour into greased and floured 12-cup fluted tube pan or 10-inch tube pan.
  • Bake 50 min. to 1 hour or until toothpick inserted near center comes out clean. Cool cake in pan 10 min. Loosen cake from sides of pan with knife. Invert cake onto wire rack; gently remove pan. Cool cake completely. Sprinkle with sugar just before serving.

Size Wise

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

Substitute

Prepare using BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream.

Substitute

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

Variation

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

Servings

  • 18 servings

Nutritional Information

Serving Size 18 servings
AMOUNT PER SERVING
Calories 300
Total fat 17g
Saturated fat 6g
Cholesterol 50mg
Sodium 310mg
Carbohydrate 36g
Dietary fiber 2g
Sugars 26g
Protein 4g
% Daily Value
Vitamin A 2 %DV
Vitamin C 0 %DV
Calcium 6 %DV
Iron 10 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by from The first time I made this cake, I used a regular chocolate cake mix and the batter, after adding... 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.
Date published: 2004-12-16
Rated 5 out of 5 by from Made this for Christmas Party - age range 5-55. Made this for Christmas Party - age range 5-55. Everyone enjoyed the Cake. It is so moist. I used a suggestion from one of the other 'reviews' and used semi-sweet chips. It worked great. I did find (by accident) that if I heat a slice (about 20-30) seconds in the MicroWave, the chips become 'gooey' again. The warm soft chocolate with a little FrenchVanilla IceCream sends this cake over the top!!! Thanks!
Date published: 2003-01-01
Rated 5 out of 5 by from I'm not a 'chocolate person', but all of my chocolate lovers flipped over this one! I'm not a 'chocolate person', but all of my chocolate lovers flipped over this one! I was a little stumped over the International Coffees ingredient. It didn't say whether it was the International Coffee mixed (liquid) or dry from the can. I finally decided that your recipes are usually so accurate that had you wanted liquid, you'd have stated it! Excellent recipe!
Date published: 2002-03-04
Rated 4 out of 5 by from havn't tried yet, but looks oh so sinful! 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!
Date published: 2006-02-19
Rated 5 out of 5 by from I made this for thanksgiving (and I'm a novice cook at best) and it was fabulous. I made this for thanksgiving (and I'm a novice cook at best) and it was fabulous. I lightened it up a bit by using light sour cream, sugar free pudding, trans-fat free oil and naturally sweetened chocolate chips and it still came out moist and sinful. It's great to be able to make a "light-ish" dessert that everyone actually likes!
Date published: 2007-11-23
Rated 5 out of 5 by from I melt 1/2 cup or chocolate chips in 1/4 cup of heavy whipping cream and pour it over the top and... 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 !)
Date published: 2005-06-27
Rated 5 out of 5 by from My family prefers pies to cakes but this one was a great success. My family prefers pies to cakes but this one was a great success. It was moist and the chopped chocolate added a little extra chocolate. It is rich and full of chocolate flavor and I have already been asked to make it for our next family get together. I'm sure it will develop into a family tradition.
Date published: 2002-12-23
Rated 5 out of 5 by from I made this recipe with a yellow box mix, vanilla pudding and the Kahlua flavored coffee. 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.
Date published: 2005-04-02
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