#801 - Sour Cream Mocha Cake

(by Shirley McNevich)

3 cups flour
3 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1 cup butter
1 cup white sugar
3 eggs
1 cup sour cream
Filling: 1 - 6oz. bag Nestle's semi-sweet chocolate bits, 1/2 cup Domino's dark brown sugar, 2 TBSP instant coffee
Glaze: 2 tsp. instant coffee, 3 TBSP boiling water, 1 3/4 cups Domino's powdered sugar

In a bowl add flour, baking powder, baking soda and salt--stir and set aside. In a mixer add the butter, white sugar--beat. Add eggs--beat. Add sour cream--beat. Slowly add flour mixture--beat and set aside. In a bowl add the chocolate bits, brown sugar and 2 TBSP instant coffee--stir well. Grease a bundt cake pan. Spoon 1/3 of the cake batter, then 1/2 of the filling mixture, then 1/3 of the cake batter, then the rest of the filling mixture, then remaining 1/3 batter into the bundt cake pan. Bake at 350 degrees for 1 hour to 1 hour 10 minutes (test with a toothpick at 1 hour). Cool completely, then flip it upside down on to a cake plate. Glaze: dissolve the 2 tsp. instant coffee into the 3 TBSP boiling water, then pour it in a bowl. Let it cool just a bit, then add the powdered sugar and stir. Drizzle the glaze over the cooled cake.