Recipes
Amazing Chocolate Espresso Surprise
Description:

A sweet and stimulating dessert! Served warm just out of the oven, it pairs perfectly with a scoop (or two!) of Tillamook® Vanilla Bean Ice Cream. No surprise that this one is a big hit with all who try it.

Grand Prize Winner — Portland, Ore. Tillamook Recipe Contest 2001. Submitted by Tracy May, Sherwood, Ore.

Instructions:
Preheat oven to 350 degrees F and grease a 10 inch bundt pan.         
         
In large bowl, stir together cake mix and pudding mix. Make a well in the center and pour in sour cream and vanilla bean yogurt, softened butter, eggs and coffee crystals, and almond extract. Beat 3 min. on medium speed. Add broken pieces of milk chocolate bar and stir. Pour batter into prepared pan. Bake in oven for 50-55 min.         
         
Let cool and turn onto a wire rack. Sprinkle with powdered sugar.    
         
Serve with Vanilla Bean Ice Cream.

Ingredients:
1 box chocolate cake mix (18.25oz)         
1 3oz. package chocolate instant pudding mix        
1 1/4 cup Tillamook® Sour Cream         
1 6oz. container Tillamook® Vanilla Bean Yogurt        
1 cup Tillamook® Butter         
5 eggs         
5 milk chocolate candy bars broken up into pieces.         
1 tbsp. instant coffee crystals         
1 tsp. almond extract (optional)
Powdered sugar to taste          
Tillamook® Vanilla Bean Ice Cream