The tip on adding coffee reminded me of this yummy recipe. This is really easy and every one always loves this cake. It is so good served warm with whipped cream (preferably the real deal)!
Chocolate “Souffle” Cake
Family Circle Oct. 15, 2003, “Cake Mix Magic”, pg. 152
1 box (19 ounces) dark-chocolate cake mix
3 ½ c. strong brewed coffee (decaf is fine)
3 large eggs
3 Tbsp. vegetable oil
¼ cup freeze-dried coffee crystals
½ cup semisweet mini chocolate chips
¾ cup packed dark brown sugar
¼ cup unsweetened cocoa powder
Confectioner’s sugar, for dusting
Heat oven to 350°. Coat oval or rectangular baking dish (3-quart) with nonstick cooking spray.
In bowl, combine cake mix, 1 cup brewed coffee, eggs, oil and dried coffee. Beat on low until moistened, 30 seconds. Increase speed to medium-high; beat 2 minutes. Stir in chocolate. Spread in prepared dish.
Bring remaining 2 ½ cups brewed coffee to simmer. Sprinkle brown sugar and cocoa over batter. Pour hot coffee over top. Transfer dish to oven.
Bake in 350° oven until top is puffed (center still jiggly), 40 minutes. Transfer to rack; dust with sugar.
Serve warm cake in bowls topped with whipped cream.
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