Chocolate Cake with Chocolate-Espresso Glaze
- 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
- Heat oven to 350F.
- 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.
s bittersweet chocolate, butter, eggs, sugar, flour, instant espresso
Taken from www.kraftrecipes.com/recipes/chocolate-cake-chocolate-espresso-glaze-156336.aspx (may not work)