Beat all ingredients except coffee granules, chopped chocolate and sugar in large bowl with mixer until blended. Stir in coffee and chopped chocolate.
Pour into greased and floured 12-cup fluted tube pan or 10-inch tube pan.
Bake 50 min. to 1 hour or until toothpick inserted near center comes out clean. Cool cake in pan 10 min. Loosen cake from sides of pan with knife. Invert cake onto wire rack; gently remove pan. Cool cake completely. Sprinkle with sugar just before serving.
Dessert can be a part of a balanced diet but remember to keep tabs on portion.
Prepare using BREAKSTONE'S Reduced Fat or light sour cream.
Substitute 2 Tbsp. MAXWELL HOUSE Instant Coffee for the 1/2 cup MAXWELL HOUSE INTERNATIONAL.
Omit coffee granules. Substitute 1-1/2 cups miniature semi-sweet chocolate chips for the chopped semi-sweet chocolate.
Calories From Fat
% Daily Value*
Total Fat 17g
Saturated Fat 6g
Trans Fat 0.5g
Total Carbohydrates 36g
Dietary Fiber 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.