CHOCOLATE CAKE WITH CHOCOLATE-ESPRESSO GLAZE
Egged on by sugar and whipped topping, bittersweet chocolate undergoes a miraculous transformation in this Chocolate Cake with Chocolate-Espresso Glaze.
Provided by My Food and Family
Categories Dairy
Time 55m
Yield 12 servings
Number Of Ingredients 7
Steps:
- Heat oven to 350°F.
- Microwave 6 oz. chocolate and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted; cool to room temperature.
- Beat eggs and sugar in large bowl with mixer until thickened. Add chocolate mixture; stir with whisk until well blended. Add flour; stir until blended. Pour into 8-inch square pan sprayed with cooking spray.
- Bake 30 min. or until center is set. Cool in pan 5 min. Invert cake onto wire rack; gently remove pan. Cool completely on wire rack.
- Microwave remaining chocolate, COOL WHIP and espresso powder in microwaveable bowl 1 min.; stirring after 30 sec. Stir until combined; pour over cooled cake.
Nutrition Facts : Calories 300, Fat 21 g, SaturatedFat 13 g, TransFat 0.5 g, Cholesterol 95 mg, Sodium 130 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 4 g
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