Mexican Mocha Bundt Cake

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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.
By AIMEEBOZ
prep:
15 mins
cook:
40 mins
additional:
10 mins
total:
1 hr 5 mins
Servings:
16
Yield:
1 cake
Mexican Mocha Bundt Cake

Ingredients

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

Directions

  • 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

Per Serving:
337 calories; protein 5g; carbohydrates 42.9g; fat 16.9g; cholesterol 48.9mg; sodium 427mg. Full Nutrition
© Copyright 2022 Allrecipes. All rights reserved. Printed from https://www.allrecipes.com 08/08/2022
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