MIDNIGHT BLISS CAKE

1 (2-layer size) package chocolate cake mix, any variety
1 (4-serving size) package JELL-O Chocolate Flavor Instant Pudding & Pie Filling
4 eggs
1 (8 ounce) container Sour Cream
1;2 cup General Foods International Coffees, any flavor
1/2 cup oil
1/2 cup water
1 package (8 squares) Baker's Semi-Sweet Baking Chocolate, chopped
Powdered sugar (for dusting top)
OPTIONAL, FOR SERVING:
fudge ice cream topping, warmed
fresh raspberries
Cool Whip, thawed

Beat all ingredients except chopped chocolate in large bowl with electric mixer on low speed just until moistened, scraping side of bowl often. Beat on medium speed 2 minutes or until well blended. Stir in chopped chocolate.

Spoon batter into lightly greased and floured 12-cup fluted tube pan or 10-inch tube pan.

Bake at 350 degrees F for 50 to 60 minutes or until toothpick inserted near center comes out clean. Cool in pan 10 minutes on wire rack. Loosen cake from side of pan with spatula or knife. Invert cake onto rack and gently remove pan. Cool cake completely on wire rack.

TO SERVE:
Sprinkle with powdered sugar and drizzle with warm fudge ice cream topping. Garnish with fresh raspberries.

Makes 12 servings
From: Recipelink.com
Source: Recipe booklet: Holiday Recipes, Cooking Healthy Vol. 1, November 21, 1995, No. 12