CHOCOLATE SOUFFLE
19 oz box dark chocolate cake mix 3 1/2 cups strong brewed coffee 3 tbs. oil 3 eggs 1/4 cup freeze dried coffee crystals 1/2 cup semisweet mini chocolate chips 3/4 cup dark brown sugar 1/4 cup unsweetened cocoa powder confectioners sugar COFFEE CREAM: 3/4 cup heavy cream 2 tbs. coffee liqueur HEAT OVEN to 350 degrees. Coat retangular baking dish 3 quart with cooking spray. In bowl, combine cake mix, 1 cup coffee, eggs, oil, dried coffee. Beat until moistened. Increase speed beat 2 min. Stir in chocolate, spread in prepared dish. Bring remaining 2 1/2 cups brewed coffee to simmer. Sprinkle brown sugar and cocoa over batter. Pour hot coffee over top. Transfer dish to oven. Bake until top is puffed, 40 min. Transfer to rack, dust with sugar. CREAM: In bowl, beat cream and liqueur until soft peaks form. Serve warm cake in bowls with cream. MAKES 12 SERVINGS. Delma --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
