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    Triple-Chocolate Coffee Cake


    Source of Recipe


    Marcia Whitney, Houston, Texas, Southern Living, DECEMBER 2004

    1 (18.25-ounce) package devil's food cake mix
    1 (3.9-ounce) package chocolate instant pudding mix
    2 cups sour cream
    1 cup butter or margarine, softened
    5 large eggs
    1 teaspoon vanilla extract
    3 cups semisweet chocolate morsels, divided
    1 cup white chocolate morsels
    1 cup chopped pecans, toasted

    Beat first 6 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.

    Microwave white chocolate morsels in a glass bowl at HIGH 30 to 60 seconds or until morsels melt; stirring at 30-second intervals until smooth. Drizzle evenly over cakes; repeat procedure with remaining cup of semisweet morsels. Sprinkle cakes evenly with pecans.
 

 

 

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