Microwave bittersweet chocolate and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted and mixture is well blended. Stir in sugars. Add eggs, 1 at a time, mixing well after each addition. Blend in vanilla. Add 1/2 cup flour, baking soda and salt; mix well. Add remaining flour alternately with coffee, mixing well after each addition.
Pour into 2 greased and floured 9-inch round pans.
Bake 35 min. or until toothpick inserted in centers comes out clean. Cool in pans 10 min.; remove from pans to wire racks. Cool completely.
Prepare Easy Chocolate Frosting. Use to fill and frost cake layers.
Treat yourself on occasion with a serving of this easy-to-make chocolate cake.
Prepare batter as directed; pour into 13x9-inch pan sprayed with cooking spray. Bake 55 min. or until toothpick inserted in center comes out clean. Cool completely. (Do not remove cake pan.) Prepare Easy Chocolate Frosting as directed; spread onto top of cake.
Prepare using 3 Tbsp. MAXWELL HOUSE COFFEE dissolved in 1-1/2 cups water instead of the brewed strong coffee. The coffee will enhance the flavor of the chocolate.
High Altitude Directions
Prepare and bake cake layers as directed, except increase the flour in the cake batter to 2-2/3 cups and increase the coffee to 1-3/4 cups.
Calories From Fat
% Daily Value*
Total Fat 14g
Saturated Fat 8g
Trans Fat 0g
Total Carbohydrates 42g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.