Mocha Bundt Cake
Mocha Bundt Cake recipe
Yield
16 servingsPrep
15 minCook
60 minReady
75 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
cake mix, white
|
|
| 1 | package |
instant pudding mix
chocolate |
|
| 4 | large |
eggs
|
|
| 1 | cup |
vegetable oil
|
|
| ⅔ | cup |
vodka
|
* |
| ¼ | cup |
liqueur
coffee flavor, such as kahlua |
*
|
| ¼ | cup |
powdered sugar
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
cake mix, white
|
|
| 1 | package |
instant pudding mix
chocolate |
|
| 4 | large |
eggs
|
|
| 237 | ml |
vegetable oil
|
|
| 158 | ml |
vodka
|
* |
| 59 | ml |
liqueur
coffee flavor, such as kahlua |
*
|
| 59 | ml |
powdered sugar
|
|
Directions
Preheat oven to 350℉ (180℃).
Grease and flour bundt cake pan, shaking out excess.
Combine first 7 ingredients in large bowl and beat thoroughly.
Pour into pan.
Bake until tester inserted in center comes out clean, about 50 to 60 mins.
Let cool 5 minutes in pan, then invert onto rack. Blend ¼ cup coffee liqueur with powdered sugar in small bowl until smooth.
Drizzle evenly over warm cake.
