Double-Chocolate Treasure Cake

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prep time

20 min

total time

2 hr 25 min

makes

14 servings, 1 piece (122 g) each

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video by: kraft

recipe by: kraft

What You Need

1-3/4 cups sugar

1-3/4 cups flour

2 tsp. baking soda

1 tsp. Magic Baking Powder

1/2 tsp. salt

5 squares Baker's Unsweetened Chocolate, melted

1 cup brewed strong Maxwell House Coffee, room temperature

3/4 cup sour cream

1/4 cup oil

1 tsp. vanilla

2 Cadbury Dairy Milk Milk Chocolate Candy Bars (100 g each), divided

1/4 cup half-and-half

2 cups thawed Cool Whip Whipped Topping

1 cup fresh raspberries

Make It

HEAT oven to 350°F.

BEAT first 10 ingredients in large bowl with mixer until well blended.

POUR into 9-inch springform pan sprayed with cooking spray.

BAKE 50 to 55 min. or until toothpick inserted in centre comes out clean. (Cake will have slight indentation in centre.) Cool 10 min. Run knife around rim of pan to loosen cake; remove rim. Poke deep rings in cake at 1-inch intervals, using handle of wooden spoon.

BREAK chocolate bars into pieces; reserve 6 pieces. Place remaining chocolate in microwaveable bowl; add half-and-half. Microwave on MEDIUM 1 min. or until chocolate is almost melted; stir until completely melted.

POUR melted chocolate into rings in cake. Refrigerate 1 hour.

TOP cake with Cool Whip and berries just before serving. Place reserved chocolate bar pieces in microwaveable bowl. Microwave on MEDIUM 20 sec. or until chocolate is almost melted; stir until completely melted. Drizzle over cake.

kraft kitchens tips

Variation

Substitute 1 pkg. (170 g) Baker’s White Chocolate or 1 pkg. (170 g) Baker's Premium 70% Cacao Dark Chocolate for the Cadbury Chocolate. Pour all the melted chocolate into holes in cake and omit the chocolate drizzle garnish.

Substitute

Substitute whipping cream for the half-and-half.

Size-Wise

A serving of this sweet treat goes a long way on chocolate flavour.