Triple Chocolate Coffee Cake
1 (18.25-ounce) package devil’s food cake mix
1 (3.9-ounce) package chocolate instant pudding mix
2 cups sour cream
1 cup butter or margarine, softened
5 large eggs
1 teaspoon vanilla extract
3 cups semisweet chocolate morsels, divided
1 cup white chocolate morsels
1 cup chopped pecans, toasted
Beat first 6 ingredients at low speed with an electric mixer 30 seconds or
just until moistened; beat at medium speed 2 minutes. Stir in 2 cups
semisweet chocolate morsels; pour batter evenly into 2 greased and floured
9-inch square cake pans.
Bake at 350° for 25 to 30 minutes or until a wooden pick inserted in center
comes out clean. Cool completely in pans on wire racks.
Microwave white chocolate morsels in a glass bowl at high 30 to 60 seconds
or until morsels melt; stirring at 30-second intervals until smooth. Drizzle
evenly over cakes; repeat procedure with remaining cup of semisweet morsels.
Sprinkle cakes evenly with pecans.
Makes 2 (9-inch) coffee cakes