Recipe 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."
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1 (5.1 ounce) package
instant vanilla pudding mix, divided
1 (18.25 ounce) package
chocolate cake mix (such as Pillsbury® Moist Supreme® Dark Chocolate flavor)
coffee flavored liqueur
1 1/2 tablespoons
instant espresso coffee granules, divided
confectioners' sugar for dusting
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!
The cake was good but the pudding layer came out a little rubbery. Not sure if I would make again.
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.
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??
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
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!
Didn't come out of the pan right
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Mexican Mocha Bundt Cake
Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories from Fat: 152
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