This is her recipe, complete with her notes for success. As I do not make real cake, I used a Betty Crocker box.
Midnight Bliss Cake
Makes 12 to 16 servings
1 package (2-layer size) chocolate cake mix, any variety
1 container (8 ounces) Sour Cream
1/2 cup GENERAL FOODS INTERNATIONAL COFFEES®, any flavor
1 package (4-serving size) Chocolate Flavor Instant Pudding & Pie Filling
1/2 cup oil
1/2 cup water
1 package (8 squares) Semi-Sweet Baking Chocolate, chopped
Prep Time 15 minutes
Bake Time 60 minutes
HEAT oven to 350°F. Lightly grease and flour 12-cup fluted tube pan or 10-inch tube pan. (I have made in a 9x13 cake pan also and worked just fine)
BEAT all ingredients except chopped chocolate in large bowl with electric mixer on low speed just until moistened, scraping side of bowl often. Beat on medium speed 2 minutes or until well blended. Stir in chopped chocolate. Pour into prepared pan.
BAKE 50 to 60 minutes or until toothpick inserted near center comes out clean. Cool in pan 10 minutes on wire rack. Loosen cake from sides of pan with small knife or spatula. Invert cake onto rack; gently remove pan. Cool completely on wire rack. Sprinkle with powdered sugar, if desired.
Great Substitute: Substitute 2 tablespoons Instant Coffee for GENERAL FOODS INTERNATIONAL COFFEES®. I also have used just my favorite homemade chocolate cake recipe and then added the sour cream, pudding, coffee, chopped chocolate.
It is a wonderfully rich recipe. I've made it for several parties and it is always raved about how good it is...oh and I also add in 1 tablespoon of mayo into all my cakes to make them even extra moist.