Heavenly Chocolate Dutch Cake
A decadent chocolate cake fit for every occasion.
- 1 1/2 cups California raisins
- 1/2 cup walnuts
- 2 squares (1 ounce each) unsweetened chocolate, chopped
- 1 teaspoon instant coffee
- 1 cup boiling water
- 1/2 cup soft butter
- 1 3/4 cups firmly packed brown sugar
- 2 teaspoons vanilla
- 2 eggs, well beaten
- 2 cups all-purpose flour
- 1 1/4 teaspoons salt
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 cup sour cream
Chop raisins and nuts. Dissolve chopped chocolate and instant coffee in boiling water. Beat butter with half of sugar until light. Beat in remaining sugar and vanilla until fluffy; add eggs, blending thoroughly. Stir in raisins, walnuts and chocolate liquid. Sift flour with salt, soda and cinnamon; add alternately with sour cream to chocolate mixture, stirring only until blended. Turn into well-greased and floured 9-cup Bundt pan.
Bake at 325°F for 50 minutes, or until toothpick inserted in center comes out clean. Cool in pan for 5 minutes, then turn out on wire rack to finish cooling. Sift powdered sugar over top if desired.
Nutrition Facts Per Serving
Calories 450 (35% from fat); Total Fat 18g (sat 10g, mono 4g, poly 2.5g, trans 0g ); Cholesterol 70mg; Protein 7g; Carbohydrate 68g; (Dietary Fiber 3g; Sugars 49g; ); Iron 3mg; Sodium 500mg; Calcium 106mg; Potassium 372mg
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