Chocolate Comfort Cake

I found this recipe in the December issue of Taste of Home magazine. If you like to cook, this magazine is one of the best I've found anywhere. The recipes are for what I call real food and most include ingredients that we would normally have in our kitchens.

One tip noted at the bottom of the recipe concerns the coffee. Don't skip it, even if you're not a coffee drinker. The coffee brings out the taste of the dark chocolate.

I hope you'll head out to purchase this magazine and check out all the other wonderful recipes.

Chocolate Comfort Cake

1 box dark chocolate cake mix (regular size)
1 pkg. (3.9 oz) instant chocolate pudding mix
4 large eggs
1 cup sour cream
3/4 cup canola oil
3/4 cup brewed coffee
1/2 cup sugar
6 tablespoons butter
4 oz. semisweet chocolate, chopped
2 oz. unsweetened chocolate, chopped

Preheat oven to 350 degrees.

In a large bowl, combine the cake mix, pudding mix, eggs, sour cream, canola oil, coffee and sugar. Beat on low speed for 30 seconds. Beat on medium speed for 2 minutes.

Pour into a well-greased 10-inch fluted tube pan. Bake approximately 50-55 minutes, or until a wooden toothpick inserted near the center comes out lean. Cool for 10 minutes before removing from the pan to a wire rack.

In a double-boiler, melt the butter and chocolate. Stir until mixture is glossy and smooth. Drizzle over the cake.