Mocha Chip Bundt Cake

SUBMITTED BY: Debbie Jeznach PHOTO BY: Brandy Rae

"A mother of four from Haines City, Florida, Debbie Jeznach writes, 'My mom gave me the recipe for this easy-to-make moist cake. It always goes over big at our FFA banquets.'"

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PREP TIME	10 Min
COOK TIME	1 Hr
READY IN	1 Hr 10 Min

SERVINGS

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Servings
USMETRIC

INGREDIENTS

2 tablespoons instant coffee granules
1/2 cup hot water
1 (18.25 ounce) package chocolate cake mix
1 (3.9 ounce) package instant chocolate pudding mix
3/4 cup sour cream
1/2 cup vegetable oil
3 eggs
1 1/2 cups semisweet chocolate chips
GLAZE:
3/4 cup whipping cream
1 1/2 cups semisweet chocolate chips

DIRECTIONS

In a mixing bowl, dissolve coffee granules in hot water. Beat in the cake mix, pudding mix, sour cream, oil and eggs. Stir in the chocolate chips. Pour into a greased and floured 10-in. fluted tube pan. Bake at 350 degrees F for 1 hour or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before inverting onto a wire rack to cool completely.
In a saucepan, heat cream to simmering. Remove from the heat; whisk in chocolate chips until smooth. Drizzle over cake.