Karenâ€™s Chocolate Bliss Cake
1 pkg chocolate cake mix, any variety 1 pkg (4-serving) Jell-O Instant Chocolate Pudding 4 eggs 8 oz. sour cream 1/2 cup flavored coffee, cooled (any variety) 1/2 cup oil 1/2 cup water 8 oz. semi-sweet chocolate chips (Karen uses Ghirardelli)
Heat oven to 350 degrees. Lightly grease and flour a 12 cup bundt pan, or a 10â€³ tube pan.
Beat all ingredients together on low speed, except the chocolate chips. Beat until just moistened, scraping the bowl often. Beat on medium speed for 2 minutes or until well blended. Stir in chocolate chips and then pour into prepared pan.
Bake 50-60 minutes or until toothpick inserted near center comes out clean. Cool in pan for 10 minutes. Loosen cake from sides with spatula and turn the pan onto a wire rack, easing the cake out gently. Cool completely.
Top with Chocolate Glaze (below) or sprinkle with powdered sugar. Garnish with fresh raspberries or strawberries. Serves 12-16.
1/2 cup semi-sweet chocolate chips 2 Tbl. butter or margarine 2 Tbl. corn syrup 1-2 tsp. hot water
Heat chocolate chips, butter and corn syrup over low hear, stirring constantly until chocolate is melted. Cool slightly. Stir in water 1 tsp at a time, until desired consistency. Drizzle over the cake.