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Triple-Chocolate Coffee Cake

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.

Southern Living DECEMBER 2004

  • Yield: Makes 2 (9-inch) coffee cakes
  • Prep time: 15 Minutes
  • Bake: 30 Minutes

Ingredients

  • 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

Preparation

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.

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Triple-Chocolate Coffee Cake Recipe

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