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Ingredientes
- 9 ounce (about 1 1/2 c.) semi-sweet chocolate chips
- 1 T all purpose flour
- 1 (18.25 ounce) box chocolate cake mix, such as Duncan Hines
- 2 T instant espresso pwdr
- 1 (4 ounce) pkg. instant chocolate pudding mix
- 1 c. lowfat sour cream, room temperature
- 3/4 c. vegetable oil
- 1/2 c. water
- 4 lg. large eggs, room temperature
- 12 ounce (about 2 c.) semi-sweet chocolate chips
- 1/2 c. water
- 2 teaspoon instant espresso pwdr
- 1 T sifted confectioners' sugar
- 1 T light corn syrup
Direcciones
- Position a rack in center of oven and preheat to 350 degrees. Lightly butter and flour a 12-cup fluted tube pan.In a medium bowl, toss chocolate chips with flour till evenly coated.
- In large bowl, put together with electric mixer the cake mix, instant pudding mix, espresso pwdr, lowfat sour cream, vegetable oil, water and large eggs. Mix on low speed till moistened. Beat at medium high speed for 2 min, or possibly till very thick and well blended. Mix in lightly floured chocolate chips. Pour batter into prepared pan, smoothing top with a spatula. Bake for 50 to 60 min, or possibly till toothpick inserted comes out clean. Cool cake in pan on wire rack for 10 min. Invert onto a rack and cool cake completely.
- In top of double boiler, over hot, not simmering water, heat the chocolate chips. Stir frequently till smooth and remove pan from heat. In a small saucepan, put together water, corn syrup and espresso pwdr. Bring to gentle boil over medium high heat. Remove pan from heat and pour into medium bowl. Using a whisk, stir in melted chocolate. Mix till smooth.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 124g | |
| Recipe makes 12 servings | |
| Calories 402 | |
| Calories from Fat 229 | 57% |
| Total Fat 25.97g | 32% |
| Saturated Fat 5.25g | 21% |
| Trans Fat 0.35g | |
| Cholesterol 79mg | 26% |
| Sodium 429mg | 18% |
| Potassium 213mg | 6% |
| Total Carbs 41.21g | 11% |
| Dietary Fiber 1.5g | 5% |
| Sugars 21.52g | 14% |
| Protein 5.28g | 8% |
