Rating: 4.14 stars
22 Ratings
  • 5 star values: 8
  • 4 star values: 11
  • 3 star values: 1
  • 2 star values: 2
  • 1 star values: 0

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.

Recipe Summary

prep:
15 mins
cook:
40 mins
additional:
10 mins
total:
1 hr 5 mins
Servings:
16
Yield:
1 cake
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a Bundt pan.

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  • 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.

Nutrition Facts

337 calories; protein 5g; carbohydrates 42.9g; fat 16.9g; cholesterol 48.9mg; sodium 427mg. Full Nutrition
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Reviews (17)

Most helpful positive review

Rating: 4 stars
11/09/2009
Great cake! I've made this twice in the last 2 weeks. The first time I had a little trouble with my pudding layer and part of the cake fell on it - still yummy but not so cute (became lovely cake balls!). Make sure your pudding is in a thin even layer. I loved the cinnamon-coffee flavor of this and will definitely make it again. Both times my cake took 55 minutes to bake - something to keep in mind. Thanks for the recipe! Read More
(25)

Most helpful critical review

Rating: 3 stars
01/25/2010
The cake was good but the pudding layer came out a little rubbery. Not sure if I would make again. Read More
(7)
22 Ratings
  • 5 star values: 8
  • 4 star values: 11
  • 3 star values: 1
  • 2 star values: 2
  • 1 star values: 0
Rating: 4 stars
11/09/2009
Great cake! I've made this twice in the last 2 weeks. The first time I had a little trouble with my pudding layer and part of the cake fell on it - still yummy but not so cute (became lovely cake balls!). Make sure your pudding is in a thin even layer. I loved the cinnamon-coffee flavor of this and will definitely make it again. Both times my cake took 55 minutes to bake - something to keep in mind. Thanks for the recipe! Read More
(25)
Rating: 5 stars
07/21/2009
This was a fantastic cake very moist! I did add 1 tsp of cayenne pepper for a little more spice everyone that tried this cake loved it! I wasn't sure how the pudding center was going to turn out but is was excellent. This recipe is a definate keeper! Thanks for sharing. Read More
(18)
Rating: 3 stars
01/25/2010
The cake was good but the pudding layer came out a little rubbery. Not sure if I would make again. Read More
(7)
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Rating: 5 stars
03/14/2012
I didn't have a boxed cake mix so I used the recipe on the back of a Hershey s cocoa container and changed it to match this recipe. It called for a cup of boiled water. I used 1/4 cup of Kahlua and dissolved instant coffee in 3/4 cup of water. I also added a tablespoon of cinnamon to the recipe. My husband is a chocolate cake fanatic said it is among the best chocolate cakes he has ever had. It was excellent!... Oh and I left out the vanilla pudding and it was still extremely moist. Read More
(6)
Rating: 4 stars
01/26/2010
The flavor of this cake is very good. However I had to bake it for the 55 minutes that others suggested to get my toothpick out clean and THEN..when I took it out of the pan it fell in (also like someone else's) Anyone have an idea how this can be avoided?? Read More
(6)
Rating: 4 stars
06/10/2010
I made this in a spring form pan and modified the recipe a bit. I added nutmeg and cayenne for a spicier cake and used only two eggs but increased the milk. It was rich and delicious. The vanilla pudding made a nice filling especially because I froze it over night and then took it out a few hours ahead to soften up. I would make this again! Read More
(5)
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Rating: 5 stars
09/24/2009
This was amazing i accidently bought the cook pudding so it took a little longer to bake but it was amazing i will definatly make this again Read More
(5)
Rating: 2 stars
03/01/2010
Didn't come out of the pan right Read More
(4)
Rating: 4 stars
05/18/2011
My team at work had a Cinco de Mayo potluck and I made this. (I also made one for hubby to take to his work.) The first one I made as directed and the pudding dropped to the bottom (top when turned out) and was one ugly mess). Taste was still good. I cut off the top part and sent to work with hubby. For the 2nd one I used Ideal sweetener instead of sugar and added all the pudding powder ( sugar free) into the mix and did not do a ring of pudding. This was a great hit at work. Everyone wanted the recipe. Read More
(4)