Sour Cream Mocha Cake

 

2 cups (12-ounce package) semisweet chocolate chips
1/2 cup sour cream, at room temperature
1/2 cup vegetable oil
2 eggs
2 cups granulated sugar
1/ 1/2 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons instant coffee crystals
1 cup warm water
1/2 cup chopped nuts

Microwave 1 cup chocolate chips in a small, microwave-safe bowl on high (100 percent power) for 1 minute; stir. Cook at additional 10- to 20-second intervals, stirring until smooth. Cool to room temperature.

Beat melted chocolate, sour cream, oil and eggs in a large mixer bowl. Beat in sugar, flour, baking soda and salt.

Dissolve coffee crystals in water; gradually beat into batter. Pour into greased 13-by-9 inch baking pan. Bake in a preheated 350-degree oven for 40 to 45 minutes or until wooden pick inserted in center comes out clean.

Sprinkle remaining chips and nuts over warm cake. Cool completely in pan. Serves 12.

Copyright 1996, The Associated Press