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Double-Chocolate Treasure Cake


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  • 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


Servings 14


Step 1

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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