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| Mexican Mocha Bundt Cake |
"This recipe is simplified using boxed cake mix. It becomes delicately moist and rich, spiked with a hint of coffee-flavored liqueur. It's amazing, with pockets of melted chocolate chips and a ribbon of vanilla cream. Ideal served with whipped cream sprinkled with cinnamon, or vanilla bean ice cream."
Ingredients :
- 1 (5.1 ounce) package instant vanilla pudding mix, divided
- 1 cup milk
- 1 (18.25 ounce) package chocolate cake mix (such as Pillsbury® Moist Supreme® Dark Chocolate flavor)
- 1/2 cup vegetable oil
- 4 eggs
- 1 cup milk
- 1 tablespoon ground cinnamon
- 1/3 cup coffee flavored liqueur
- 1 1/2 tablespoons instant espresso coffee granules, divided
- 1 cup chocolate chips
- confectioners' sugar for dusting
Instructions :
| Prep : 15M | Cook : 16M | Ready in : 1H5M |
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- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a Bundt pan.
- Combine 1/2 package of vanilla pudding mix with 1 cup of milk in a bowl, and set aside.
- Place 1/2 package of vanilla pudding mix, cake mix, vegetable oil, eggs, 1 cup of milk, cinnamon, coffee liqueur, and 1 tablespoon instant coffee granules into a mixing bowl. Beat with an electric mixer on low until just combined, about 30 seconds, then beat on high for 2 minutes. Gently fold in the chocolate chips.
- Pour half the batter into the prepared cake pan. Spoon the vanilla pudding in an even layer over the top of the batter, sprinkle with 1/2 tablespoon of instant coffee granules, and cover with the rest of the batter.
- Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 40 to 45 minutes. Let the cake cool in the pan for 5 minutes, and invert onto a plate. Cool for 5 more minutes, and dust with confectioners' sugar.
Notes :
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