Triple-Chocolate Coffee Cake

Southern Living
Triple-Chocolate Coffee Cake Recipe
Your book club won't know what hit them. Gone are the days of crumbled coffee cakes. Welcome to the land of triple-chocolate coffee cake goodness. Enjoy by serving with wine, milk, or simply another slice of coffee cake.
Makes 2 (9-inch) coffee cakes


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1 (18.25-ounce) package devil's food cake mix
1 (3.9-ounce) package chocolate instant pudding mix
2 cups sour cream
1 cup butter or margarine, softened
5 large eggs
1 teaspoon vanilla extract
3 cups semisweet chocolate morsels, divided
1 cup white chocolate morsels
1 cup chopped pecans, toasted


Prep: 15 Minutes
Bake: 30 Minutes

Beat first 6 ingredients at low speed with an electric mixer 30 seconds or just until moistened; beat at medium speed 2 minutes. Stir in 2 cups semisweet chocolate morsels; pour batter evenly into 2 greased and floured 9-inch square cake pans.

Bake at 350° for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Cool completely in pans on wire racks.

Microwave white chocolate morsels in a glass bowl at HIGH 30 to 60 seconds or until morsels melt; stirring at 30-second intervals until smooth. Drizzle evenly over cakes; repeat procedure with remaining cup of semisweet morsels. Sprinkle cakes evenly with pecans.

Created date

February 2005