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.
