• 10servings
  • 160minutes
  • 470calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B12, D, E
MineralsFluorine, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate , divided

  2. 1/2 cup light corn syrup

  3. 1/2 cup butter or margarine

  4. 2 Tbsp. MAXWELL HOUSE Instant Coffee

  5. 3/4 cup sugar

  6. 3 egg s

  7. 1 tsp. vanilla

  8. 1 cup flour

  9. 1 cup chopped PLANTERS Walnuts

  10. 1 Tbsp. butter or margarine

  11. 2 Tbsp. light corn syrup

  12. 1 tsp. MAXWELL HOUSE Instant Coffee

Instructions Jump to Ingredients ↑

  1. HEAT oven to 350°F.

  2. PLACE 5 chocolate squares, 1/2 cup each corn syrup and butter and 2 Tbsp. coffee granules in large microwaveable bowl. Microwave on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted. Add sugar; mix well. Blend in eggs and vanilla. Stir in flour and nuts.

  3. SPREAD into greased and floured 9-inch round cake pan.

  4. BAKE 40 to 45 min. or until toothpick inserted in center comes out clean. (Do not overbake.) Cool in pan 10 min. Invert cake onto wire rack; carefully remove pan. Cool cake completely.

  5. PLACE remaining chocolate and 1 Tbsp. butter in small microwaveable bowl. Microwave on HIGH 1-1/2 min. Stir until chocolate is completely melted. Add 2 Tbsp. corn syrup and 1 tsp. coffee granules; stir until well blended. Place cake on serving plate. Spread glaze evenly over top and side of cake. Let stand 1 hour or until glaze is set.


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