Once you make this coffee cake you’ll never look back to store bought. The aroma of this coffee cake baking in the oven is heavenly as it permeates through your house. Make it in the morning and you won’t need an alarm clock for waking up. I promise, your family will be rushing down to the breakfast table. I know this yummy cake always wakes my family up and they are so eager to get to the table!
My mother has one of these binders and a gigantic Betty Crocker cookbook with tons of scrawlings in it. Mom’s are great 🙂
Ingredients
1 (18.25-ounce) package devil’s food cake mix
1 (3.9-ounce) package chocolate instant pudding mix
2 cups Daisy sour cream
1 cup Kerrygold butter or margarine, softened
5 large eggs
1 teaspoon McCormick vanilla extract
1 cup strong coffee
3 cups semisweet chocolate morsels, divided
Powdered sugar
Instructions
Beat first 7 ingredients at low speed with an electric mixer 30 seconds or just until moistened; beat at medium speed 2 minutes. Stir in 2 cups semisweet chocolate morsels; pour batter evenly into 2 greased and floured 9-inch square cake pans.
Bake at 350° for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Cool completely in pans on wire racks. Sprinkle with powdered sugar.
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Quick Tip: Serve this coffee cake at your next breakfast or brunch get-together.
Well, do we bake for 25/30 minutes or 40/45? Do we make in a sheet cake or 2 9-inch square pans? I’m confused.
I just read it and I get 2 nine inch pans, but I don’t see why you could not do a sheet cake if you wanted too. 🙂