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Chocolate-Coffee Cake (D, TNT)
Source: Duncan Hines
Serves: 9-12

1 18-ounce box chocolate fudge cake mix
1/3 cup vegetable or canola oil
2 eggs
1-1/3 cup strong brewed coffee, sweetened

4 8-ounces semi-sweet chocolate
1/4 to 1/2 cup liquid whipping cream

Pre-heat the oven to 350°F. Butter and flour a 9"x13" baking pan.

Mix cake mix, oil, and eggs and the liquid coffee together, beating with a hand mixer for 2 minutes or until well blended.

Pour into the baking pan. Bake for about 40 to 45 minutes or until the sides of the cake begin to pull away from the pan sides. Let cool.

For the frosting, melt the chocolate and the cream. Let cool a little, mixing until a spreading degree is reached. Spread on the cake and let sit on the counter or refrigerate.

Poster's Notes:
I use Canola for the oil. For the pan, I have used both glass and metal.

Depending upon how thick you like the frosting, 4-ounces will produce about a 1/4" of frosting.

For melting the chocolate for the frosting, you can use the microwave in 30 second intervals, mixing the melting chocolate and the cream after each interval. The chocolate will not melt completely in the microwave, you will achieve that degree by mixing after each interval.

Posted by Elena Eder

Nutritional Info Per Serving: N/A