Midnight Bliss Cake
l pkg. (2 layer) choc. cake mix
l pkg. (4 serving) chocolate instant pudding
4 eggs
l 8 0z. container sour cream
l/2 c. GENERAL FOODS INTERNATIONAL COFFEES, any flavor
l/2 c. oil
l/2 c. water
l pkg. (8 sq.) semi-sweet baking choc., chopped
Beat all ingredients except chopped choc. in larage bowl with
electric mixer on low speed just until moistened, scraping side of
bowl often. Beat on medium speed 2 minutes or until well blended.
Stir in chopped choc.
Spoon batter into lightly greased and floured l2 cup fluted tube pan
or l0 inch tube pan.
Bake at 350 for 50 to 60 minutes or until a toothpick inserted in the
middle comes out clean. Cool pan l0 minutes on wire rack. Loosen
cake from side of pan with spatula or knife. Invert cake onto rack
and gently remove pan. Cool cake completely on wire rack. Sprinkle
with powdered sugar and drizzle with warm fudge ice cream topping.
Garnish with fresh raspberries.
Makes l2 servings