Midnight Bliss Cake

• 1 pkg. (2-layer size) chocolate cake mix, any variety
• 1 pkg. (4-serving size) JELL-O Chocolate Flavor Instant Pudding
• 1/2 cup MAXWELL HOUSE INTERNATIONAL, any cafe flavor
• 4 eggs
• 1 container (8 oz.) BREAKSTONE'S or KNUDSEN Sour Cream
• 1/2 cup oil
• 1/2 cup water
• 2 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate, chopped

1. Preheat oven to 350F.
2. Place all ingredients except chopped chocolate in large bowl.
3. Beat with electric mixer on low speed just until moistened, stopping frequently to scrape side of bowl.
4. Beat on medium speed 2 min.
5. or until well blended.
6. Stir in chopped chocolate.
7. Spoon into lightly greased and floured 12-cup fluted tube pan or 10-inch tube pan.
8. Bake 50 min.
9. to 1 hour or until toothpick inserted near center comes out clean.
10. Cool in pan 10 min.
11. on wire rack.
12. Loosen cake from side of pan with spatula or knife.
13. Invert cake onto rack; gently remove pan.
14. Cool completely.
15. Garnish with a light sprinkling of powdered sugar just before serving, if desired.
16. Cut into 18 slices to serve.

chocolate cake mix, international, eggs, s, oil, water, chocolate

Taken from www.kraftrecipes.com/recipes/midnight-bliss-cake-55249.aspx (may not work)