Triple Chocolate Coffee Cake

Love chocolate? Try this delicious Triple Chocolate Coffee Cake for breakfast!

1-18.25 oz. package devil’s food cake mix

1-3.9 oz. package chocolate instant pudding

2 cups sour cream

1 cup butter, softened

5 large eggs

1 tsp. vanilla extract

3 cups semisweet chocolate chips, divided

1 cup white chocolate chips

1 cup chopped pecans, toasted

Beat first 6 ingredients at low speed with an electric mixer 30 seconds or just until moistened, beat at medium speed 2 minutes.

Stir in 2 cups semisweet chocolate chips, pour batter evenly into 2 greased and floured 9 inch square cake pans.

Bake at 350 degrees for 25-30 minutes or until a toothpick inserted in center comes out clean.

Cool completely in pans on wire racks.

Microwave white chocolate chips in a glass bowl at high 30-60 seconds or until chips melt, stirring a 30 second intervals until smooth.

Drizzle evenly over cakes, repeat procedures with remaining cup of semisweet morsels.

Sprinkle cakes evenly with pecans.

Makes 2-9 inch coffee cakes

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