Amazing Chocolate Espresso Surprise
Makes 16 servings
1 18.25-ounce box chocolate cake mix
1 3-ounce package instant chocolate pudding mix
1 & 1/4 cups sour cream
1 6-ounce cup vanilla bean yogurt
1 cup butter, softened (see note)
1 tablespoon instant coffee crystals
1 teaspoon almond extract (optional)
5 1.55-ounce milk chocolate candy bars, broken into pieces
* powdered sugar
* Tillamook Vanilla Bean Ice Cream
Preheat oven to 350 degrees.
Grease a 10-inch Bundt pan.
In a large bowl, stir together cake mix and pudding mix. Make a well in the center and pour in sour cream and yogurt, softened butter, eggs, coffee crystals and almond extract. Beat 3 minutes on medium speed.
Add broken pieces of milk chocolate bar and stir. Pour into prepared pan.
Bake 50 to 55 minutes. Let cool and turn onto a wire rack. Sprinkle with powdered sugar.
Serve with Tillamook Vanilla Bean Ice Cream.
NOTE: Use real butter or stick margarine. Do not substitute reduced-fat spreads; their higher water content often yields less-satisfactory results.
NOTE: Be sure and cook long enough. Test for done with a toothpick. While this should not come out "dry", it is best when the center is fully cooked. If removed from oven too soon the center may be too moist and more like pudding than cake.
This recipe appeared in the FOODday section of the Oregonian Tuesday, October, 23, 2001. The recipe was from Tracy May, Sherwood and was the grand prize winner, Tillamook Dessert Recipe Contest.