Monday's Menu returns..

Here is a recipe that I made for Christmas day! It was a delicious dessert that we all absolutley loved. There's not to much that i'd change in the cake part of the recipe, however the cake topping i would change. I think the cake would do better with a butter cream icing or something like that. It does make a nice christmas dessert, its a very rich tasting cake.
Double-Chocolate Treasure Cake




What You Need1-
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
Make ItHEAT 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.
Hope you enjoy my Zeta's!! Have a wonderful night..i'm outta here!