Chocolate Cake With Chocolate Espresso Pomegranate Topping
Serving Size / Yield
- 1 pkg. chocolate cake mix
- 1 C. water
- 1/2 C. vegetable oil
- 3 eggs
- 1 can vanilla frosting
- 8 oz. dark chocolate
- 1 tsp. instant espresso powder
- 1 C. pomegranate seeds
Preheat oven to 350 degrees F. Beat cake mix, water, oil and eggs in a large bowl on medium speed for 1 minute. Pour in greased cake pan and bake for 20 to 25 minutes. Once cool, spread with vanilla frosting.
For topping, melt chocolate in microwave. Mix with instant espresso powder and pour over cake. Top with pomegranate seeds. If desired, garnish with chocolate shavings.