Rich, moist coffee cake featuring the classic Mexican combination of chocolate and cinnamon.
1 1/2 sticks (12 tablespoons) butter
1 package (3.4 ounces) instant chocolate pudding mix
1/2 cup brown sugar
2 teaspoons ground cinnamon
Dash of salt
1/2 cup sour cream
1 cup semi-sweet chocolate chips
12-ounce tube of flakey biscuits (10 biscuits)
Dash of cayenne pepper (optional)
Preheat oven to 350 degrees F.
In a medium saucepan, melt butter. Remove from heat and stir in pudding mix, brown sugar, cinnamon and salt. Add sour cream and chocolate chips and blend well. Set aside.
Separate biscuits and using fingers, divide each one into two pieces. Line a non-stick bundt pan with ten of the biscuit halves. Spoon 1/3 of the chocolate mixture over the top. Arrange remaining ten biscuits on top and pour the rest of the chocolate over the top. Sprinkle with a little more cinnamon and, if you're daring, a little ground cayenne. Bake 25 - 30 minutes, or until chocolate has 'dried'. Allow to cool before removing it from the pan. Serves 8.