A highly recommended  chocolatecake (from a mix, can you believe it!) –nearly irresistible —

ChocolatePièce de Résistance

1 (18.25 ounce) package chocolate cake mix*
1 (3.4 ounce) package instant chocolate** pudding mix
4 large eggs
2 to 3 teaspoons instant coffee granules dissolved in ¾ cup warm water***
½ cup vegetableoil
½ cup sourcream
½ cup whitechocolate chips
1 tablespoon milk

Preheat oven to 350° F  Lightly grease and flour (see below for a hint on this) 12-cup fluted tube pan; set aside.

To prepare cake: combine cake mix, pudding mix, eggs, coffee mixture, oil and sour creamin large bowl; beat with an electric mixer set at high speed for two minutes.

Pour batter into prepared pan.  Bake 40 minutes or until toothpick inserted in cake comes outclean.  Cool cake in pan on wirerack ten minutes.  Invert cake ontoserving plate; cool completely.

For glaze:  combinewhite chocolate chips and milk and either microwave, see method and timing, ormelt slowly in top of double boiler, see method.   If using microwave, in small microwavable bowl — microwave on MEDIUM (50% power) 50 seconds; stir; microwave on MEDIUM foradditional 30-second intervals until chips are completely melted; stir wellafter each 30-second interval. If using double boiler, melt chips in milk over barely simmering water; check frequently,stirring when necessary..

Pour warm glaze over cooled cake. Cooling the cakesufficiently before glazing is important.  My first attempt, theglaze melted and nearly disappeared into the cake and over the sides ofthe cake plate   After glazing, letcake stand at least 30 minutes before serving.

We adapted this from a set of free, unsolicited recipecards mailed to us.  Very handy for a party. 

*We used Duncan Hines Moist Deluxe Dark Chocolate Fudge(Andrew’s choice).
**Since we did not have instant chocolate we used instant cheesecake (and it wasgood); we assume just about any small package of instant pudding will do.
***Had some coffee leftover from the morning and just used an equal amount ofthat.  Cannot imagine it wouldmatter; we do drink moderately strong coffee.
RECOMMENDATION:  When greasing and flouring any pan for a chocolate cake, dust thepan with unsweetened cocoa powder instead of flour to eliminate the unattractivewhite residue that can form.  Clearly, this is worth doing if you are noticing the cake.  A cake such as this one, just partially glazed,benefits from your using the cocoa powder rather than flour.  

This recipe has been kitchen (and guest) tested.  A realwinner!

In 2001, used recipe above  for Andrew’s birthday cake,but added a twist.  Using a box of Duncan Hines Moist Deluxe White Cakewith Jello-brand Instant Cheesecake Pudding (small package) and followingrest of the recipe for the chocolate versions above.  I created atripe-tiered cake with two chocolate layers and a white layer between; 8-inchsize pans.  
Just use parchment liners, no greasing and flouring of pans at all if usingthese layer-cake pans, or the angel-food-cake pan with straight sides as opposedto a bundt pan, especially if you plan to ice the cake rather than use thewhite-chocolate glaze.
Chocolate icing on middle layers and vanilla buttercream all around theoutside.  Yummy!  
Clearly there wasbatter left over.  That went into a 9-inch angel-food-cake pan marble-cakestyle; cooked at same temp and for same time as the cake above.


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