Double-Chocolate Treasure Cake

Double-Chocolate Treasure Cake
Double-Chocolate Treasure Cake

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

14

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

14

servings

Ingredients

  • 13/4

    C. Sugar

  • 13/4

    C. Flour

  • 2

    tsp. Baking Soda

  • 1

    tsp. Baking Powder

  • 1/2

    tsp. Salt

  • 5

    Squares Baker's Unsweetened Chocolate, melted

  • 1

    C. Brewed, strong Maxwell House Coffee, room temp

  • 3/4

    C. Sour Cream

  • 1/2

    C. Oil

  • 1

    tsp. Vanilla

  • 2

    Cadbury Dairy Milk Chocolate Candy Bars(100g each), divided

  • 1/4

    C. Half & Half

  • 2

    C. Thawed Cool Whip Whipped Topping

  • 1

    C. Fresh Raspberries

Directions

Heat oven to 350. Beat first 10 ingredients in lg. bowl with mixer till well blended. Pour into 9-in. springform pan sprayed with cooking spray. Bake 50-55 min. or till toothpick comes out clean. (Cake will have a slight indentation in centre) Cool 10 min. Run knife around rim of pan to loosen cake; remove rim. Poke 2 deep rims around cake, using handle of wooden spoon. Break chocolate bars into pieces; reserve 6 pieces. Place remaining chocolate in microwavable bowl; add half & half. Microwave on med 1 min. or till chocolate is almost melted; stir till completely melted. Pour melted chocolate into rings of cake. Refrigerate 1 hr. Top cake with Cool Whip & berries just before serving. Place reserved chocolate bar pieces in microwavable bowl. Microwave on med 20 sec. or till almost melted; stir till melted & drizzle over cake.

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