Double-Chocolate Treasure Cake

You can never have enough chocolate! This recipe, found on the Kraft Canada website, is so easy that three young ladies decided to take the midnight baking challenge. I remember doing this as a kid… having friends sleep over and since we didn’t have TV… we’d bake all night long instead. Those are memories that are hard to forget!

One Double-Chocolate Treasure Cake coming right up!

Here’s what you’ll need:

1-3/4 cups sugar
1-3/4 cups flour
2 tsp. baking soda
1 tsp. Magic Baking Powder
1/2 tsp. salt
5 squares Baker’s Unsweetened Chocolate, melted
1 cup brewed strong Maxwell House Coffee, room temperature
3/4 cup sour cream
1/4 cup oil
1 tsp. vanilla
2 Cadbury Dairy Milk Milk Chocolate Candy Bars (100 g each), divided
1/4 cup half-and-half
2 cups thawed Cool Whip Whipped Topping
1 cup fresh raspberries

How to make it:

HEAT oven to 350°F.

BEAT first 10 ingredients in large bowl with mixer until well blended.

POUR into 9-inch springform pan sprayed with cooking spray.

BAKE 50 to 55 min. or until toothpick inserted in centre comes out clean. (Cake will have slight indentation in centre.) Cool 10 min. Run knife around rim of pan to loosen cake; remove rim. Poke deep rings in cake at 1-inch intervals, using handle of wooden spoon.

BREAK chocolate bars into pieces; reserve 6 pieces. Place remaining chocolate in microwaveable bowl; add half-and-half. Microwave on MEDIUM 1 min. or until chocolate is almost melted; stir until completely melted.

POUR melted chocolate into rings in cake. Refrigerate 1 hour.

TOP cake with Cool Whip and berries just before serving. Place reserved chocolate bar pieces in microwaveable bowl. Microwave on MEDIUM 20 sec. or until chocolate is almost melted; stir until completely melted. Drizzle over cake.

ENJOY!! You are so worth it!