CHOCOLATE CAKE WITH CHOCOLATE-ESPRESSO GLAZE

Chocolate Cake with Chocolate-Espresso Glaze image

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

Ingredients

2 pkg. (4 oz. each) BAKER'S Bittersweet Chocolate, divided
3/4 cup butter
4 eggs
3/4 cup sugar
1/2 cup flour
1 cup thawed COOL WHIP Whipped Topping
1-1/2 tsp. instant espresso

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