Chocolate Mocha Liqueur Cake II Recipe - Allrecipes.com
Chocolate Mocha Liqueur Cake II Recipe
  • READY IN hrs

Chocolate Mocha Liqueur Cake II

Recipe by  

"A German Chocolate Bundt cake, coated with ground pecans and well imbibed with coffee liqueur."

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Ingredients Edit and Save

Original recipe makes 1 - 10 inch Bundt pan Change Servings
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Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Generously grease a 10 inch Bundt pan. Place the ground nuts in pan and roll the pan around to coat the inside with nuts.
  2. In a large bowl, stir together cake mix and pudding mix. Make a well in the center and pour in eggs, oil, coffee liqueur and water. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Pour batter into prepared pan.
  3. Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Pour sauce over the cake while still in the pan. Let stand 30 minutes before removing from pan.
  4. To make the sauce: In a saucepan, combine sugar, 1/4 cup water, 1/4 cup coffee liqueur and margarine. Bring to a boil, then continue to boil for 2 minutes.
Kitchen-Friendly View
  • PREP 30 mins
  • COOK 1 hr
  • READY IN 1 hr 30 mins
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Reviews More Reviews

May 21, 2009

WOW,THIS CAKE IS SO MOIST AND DELISH.I ADDED 2TBPS MORE OF LIQUEUR TO THE SAUCE,ALSO FOR THE SAUCE I ADDED LIQUEUR AFTER I BOILED SUGAR MIX,POKED HOLES IN CAKE AND POURED SAUCE IN SLOWLY.THIS IS VERY GOOD WITH OR WITHOUT ICE CREAM.

 
Jul 23, 2007

Unbelievably good cake. Made this for a July 4th celebration and several people had two pieces at the party. The only thing I will change next time is I will save some of the sauce to pour over the top of the cake once I have removed it from the bundt pan. Even out the liqueur flavor throughout the cake.

 

9 Ratings

Mar 03, 2003

This is a great "adult" cake to serve company. Oddly, it seems less sweet than most cakes. I have used any type of chocolate cake mix I happen to have on hand. Everyone loves it!

 
Sep 07, 2010

5 Stars for EASY - 4 for taste. Second time I made, I didn't have all the right ingredients, so I modified a bit with crushed Chocolate Chip Teddy Grahams and peanuts for the crust, instant vanilla pudding instead of chocolate, and instant coffee diluted with water instead of liqueur - we liked it just the same.

 
May 06, 2010

Wow! This was fantastic!! You definitely want to poke many holes in the cake after it bakes. I used about an eighth of a cup more of the coffee liqueur to pour over the cake.

 
Feb 17, 2010

YUMMY!! Just made this for the 2nd time now. Its going to be a new fav in my house. I also poked holes in the cake this time before pouring sauce over it and used more liqueur than water in the sauce. MMM MMM MMM

 
Dec 17, 2012

Made this cake for my husbands birthday, it was a big hit! It was super moist and has a wonderful flavor. I'll be making this again and again and again....

 
Sep 22, 2012

Holy Toledo! This cake is fantastic! I used what I had or didn't have on hand. I didn't have any pudding mix so I just cut the eggs back to 3. I had both Coffee Liqueur and Creme de Cocoa so I put the creme de cocoa in the cake and used the coffee liqueur for the sauce. Also, with the sauce I think I just used all liqueur and no water (it's been that kind of week), and I was running very low on margarine/butter so I used Cream of Coconut I had on hand. FABULOUS CAKE!! I was worried my cake would stick to my obstinate bundt pan so I dusted the pan with sugar. The result of everything, including the sugar dusting, was a wonderfully sauced cake, a lightly crunchy coating, drool worthy sauce (what didn't soak into the cake making it super moist), a great texture, and a cake that holds itself together. It was a little rich, but then again my makeshift ingredients were sweeter than called for. At any rate, this is a new staple!!!

 

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Nutrition

  • Calories
  • 519 kcal
  • 26%
  • Carbohydrates
  • 66 g
  • 21%
  • Cholesterol
  • 70 mg
  • 24%
  • Fat
  • 23.4 g
  • 36%
  • Fiber
  • 0.7 g
  • 3%
  • Protein
  • 4.7 g
  • 9%
  • Sodium
  • 559 mg
  • 22%

* Percent Daily Values are based on a 2,000 calorie diet.

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