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My review
Mexican Mocha Bundt Cake
AIMEEBOZ
"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."
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Ingredients
1 h 5 m servings 337 calsOriginal recipe yields 16 servings (1 cake)
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Directions
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Prep
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Cook
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Ready In
- 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.
Nutrition Facts
Per Serving: 337 calories; 16.9 g fat; 42.9 g carbohydrates; 5 g protein; 49 mg cholesterol; 427 mg sodium. Full nutrition
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Reviews
Read all reviews 1721 Ratings
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Most helpful positive review
11/6/2009
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 c...
Most helpful critical review
1/24/2010
The cake was good but the pudding layer came out a little rubbery. Not sure if I would make again.
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11/6/2009
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 c...
7/20/2009
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 o...
1/24/2010
The cake was good but the pudding layer came out a little rubbery. Not sure if I would make again.
1/23/2010
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 ...
3/14/2012
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 Kahl...
6/9/2010
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 vani...
9/19/2009
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
5/18/2011
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 tu...