[cmsms_row data_padding_bottom=”50″ data_padding_top=”0″ data_bg_parallax_ratio=”0.5″ data_bg_size=”cover” data_bg_attachment=”scroll” data_bg_repeat=”no-repeat” data_bg_position=”top center” data_color=”default” data_padding_right=”3″ data_padding_left=”3″ data_width=”boxed”][cmsms_column data_width=”1/2″][cmsms_image align=”none” link=”https://www.bv.bm/wp-content/uploads/2018/02/Midnight-fudge-cake.jpg” animation_delay=”0″]2911|https://www.bv.bm/wp-content/uploads/2018/02/Midnight-fudge-cake-300×200.jpg|medium[/cmsms_image][/cmsms_column][cmsms_column data_width=”1/2″][cmsms_text animation_delay=”0″]Recipe description. Mouse over and click the pencil to add copy.
[/cmsms_text][/cmsms_column][/cmsms_row][cmsms_row data_padding_bottom=”50″ data_padding_top=”0″ data_bg_parallax_ratio=”0.5″ data_bg_size=”cover” data_bg_attachment=”scroll” data_bg_repeat=”no-repeat” data_bg_position=”top center” data_color=”default” data_padding_right=”3″ data_padding_left=”3″ data_width=”boxed”][cmsms_column data_width=”1/2″][cmsms_text animation_delay=”0″] 1 pkg. (2-layer size) Betty Crocker fudge cake mix
1 container (8 oz.) BREAKSTONE’S Sour Cream
1 pkg. (3.9 oz.) JELL-O Chocolate Flavor Instant Pudding
1/2 cup oil
1/2 cup water
1/2 cup MAXWELL HOUSE INTERNATIONAL, any café flavor
2 pkg. (4 oz. each) BAKER’S Semi-Sweet Chocolate, chopped
2 Tbsp. powdered sugar
[/cmsms_text][/cmsms_column][cmsms_column data_width=”1/2″][cmsms_text animation_delay=”0″]Heat oven to 350°F .Beat all ingredients except coffee granules, chopped chocolate and sugar in large bowl with mixer until blended. Stir in coffee and chopped chocolate.
Pour into greased and floured 12-cup fluted tube pan or 10-inch tube pan. Bake 50 min. to 1 hour or until toothpick inserted near center comes out clean. Cool cake in pan 10 min. Loosen cake from sides of pan with knife. Invert cake onto wire rack; gently remove pan. Cool cake completely. Sprinkle with sugar just before serving.
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