Mexican Mocha Bundt Cake Recipe
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Mexican Mocha Bundt Cake

By: 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."

Rating: This weblink has been rated 3 times with an average star rating of 4.7 Read Reviews (3)

Rate/Review | 194 people have saved this

Prep Time:
15 Min
Cook Time:
40 Min
Ready In:
1 Hr 5 Min

Servings  (Help)

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Original Recipe Yield 1 cake
 

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

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a Bundt pan.
  2. Combine 1/2 package of vanilla pudding mix with 1 cup of milk in a bowl, and set aside.
  3. 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.
  4. 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.
  5. 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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 337 | Total Fat: 16.9g | Cholesterol: 55mg

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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 21, 2009 by Sunflowersue 
This was a fantastic cake, very moist! I did add 1 tsp of cayenne pepper for a little more... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 24, 2009 by Mandy 
This was amazing i accidently bought the cook pudding so it took a little longer to bake but... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 9, 2009 by SunnyByrd Supporting Member (Click to learn more about Supporting Membership)
Great cake! I've made this twice in the last 2 weeks. The first time, I had a little trouble... MORE

 
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