Double Chocolate Treasure Cake

9 Inch pan

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Double Chocolate Treasure Cake Ingredients

1 3/4 c Sugar	1/4 c Vegetable oil
1 3/4 c Flour	1 ts Vanilla
2 ts Baking soda	TOPPING
1 ts Baking powder	6 oz White chocolate
1/2 ts Salt	1/4 c Butter - NOT margarine
5 oz Unsweetened chocolate,	1/4 c Whipping cream
1 c Strong black coffee,	Whipped cream
3/4 c Sour cream

Instructions for Double Chocolate Treasure Cake

Grease and flour (I used cocoa) 9" springform. (I used a 9x13" glass casserole). Mix all in order. Bake 350F for 35-40 minutes, until a toothpick comes out of the center clean. Cool 10 minutes. Remove from pan. (I left it in the casserole) Push handle of a wooden spoon into the cake to make holes all over the top. Melt white chocolate (CAREfully - itll burn easily) along with butter and whipping cream. Beat smooth and cool slightly. Pour into holes in cake and cool. Cover with whipped cream, drizzle chocolate over top. (I used whipped topping, because I wasnt sure how well whipped cream froze. I covered it and froze - it was great. I just cut slices as I needed them and left it in the freezer.) From Marie Campbell From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini

Main Ingredient: CakeCuisine: Uncategorized

Ingredient Insight - look inside this recipe

Desserts Cakes Freezer Coffee Sour cream Cream Butter

for flavor and categorization

Having made a very similar cake in the past, I decided to try this. I've now attempted it twice and both time the cake has collapsed in on itself. I think the mixture needs to be thicker - perhaps more flour. However, after a number of frustrating hours I'm not prepared to try it myself!