12 oz Semi-sweet chocolate chips
1/2 c Sour cream; room temp.
1/2 c Vegetable oil
2 lg Eggs
2 c Granulated sugar
1 1/2 c All purpose flour
2 tb Instant coffee crystals
1 c Warm water
1/2 c Chopped nuts
Preheat oven to 350 degrees F. Grease a 13x9 inch baking pan.
Microwave 1 cup chocolate chips in a small bowl on high for 1 minute. Stir. Cook at additional 10 to 20 second intervals, stirring until smooth. Cool to room temperature.
Beat melted chocolate, sour cream, oil and eggs in a large bowl. Beat in sugar, flour, baking soda, and salt.
Dissolve coffee crystal in water, gradually beating into batter. pour into prepared pan.
Bake for 40 to 45 minutes, or until wooden pick inserted in center comes out clean.
Sprinkle remain chips and nuts over hot cake. Cool completely in pan.