Chocolate Comfort Cake (Best, moist chocolate pound cake ever)

By MarieR

This moist and delicious chocolate cake is usually the first dessert to go. People even eat the crumbs. It’s always my top choice for holiday dinners. —Ellen Riley, Murfreesboro, Tennessee

Ingredients

• 1 package dark chocolate cake mix (regular size)
• 1 package (3.9 ounces) 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 unsalted butter
• 4 ounces semisweet chocolate, chopped
• 2 ounces unsweetened chocolate, chopped

Preparation

Step 1

Prep: 15 min. Bake: 50 min. + cooling

In a large bowl, combine the first seven ingredients; beat on low speed for 30 seconds. Beat on medium for 2 minutes.
Pour into a well-greased 10-in. fluted tube pan. Bake at 350° until a toothpick inserted near the center comes out clean, 50-55 minutes. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
In a double boiler, melt butter and chocolate. Stir occasionally until mixture is glossy and smooth. Drizzle over cake

Test Kitchen tips
The coffee brings out the delicious chocolate flavor. So even if you're not a coffee fan, don't be tempted to skip it.
If you like a thicker frosting instead of a chocolate glaze, reduce the amount of butter by half.

Originally published as Chocolate Comfort Cake in Taste of Home December 2018