Reviewed: Jan. 14, 2011

Knowing that I was going to take this to work, I made it into cupcakes so they were individual. They turned out great - moist and flavorful. I even used 1/4 cup applesauce and 1/4 cup oil and fat-free sour cream. I frosted these with coffee frosting, and they were perfect! Everyone loved them.

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Reviewer:

mominml

Cooking Level: Intermediate

Home Town: Las Vegas, Nevada, USA

Living In: Moses Lake, Washington, USA

Reviewed: Oct. 2, 2010

Ok, I have not even baked the cake yet and I am in LOVE

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Reviewer:

CONBRET

Reviewed: Sep. 4, 2010

Delicious! I must say it is the most moist cake I have eaten in years. A few minor changes, and it is perfect for my family, and I must say, really easy to whip together. First change, I added two more tbsp of instant coffee, to give it more mocha flavor, and secondly, I cut the topping (semi-sweet chips and whipping cream) in half, and there was still plenty to go around. Yummy!

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Reviewer:

Shelli

Cooking Level: Expert

Living In: Nashville, Tennessee, USA

Reviewed: Aug. 28, 2010

I LOVE this cake! It's rich and really chocolatey,,,perfect for that chocolate fix!! It's rich and yummy!

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6 users found this review helpful

Reviewer:

CarolKinne

Cooking Level: Intermediate

Reviewed: Jul. 20, 2010

I am not a big coffee drinker so pleased that this cake only had a very mild coffee taste, although if you are a big coffee drinker maybe you need to add a little coffee essence. I used a Pilsbury chocolate cake mix and even though it had then pudding mix in I still added the box the recipe called for. The result was a wonderful smooth and light tasting cake, looking forward to tasting it tomorrow! I did use 1/4 cup of apple sauce and a 1/4 cup of oil.

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Reviewer:

apple.strudel

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Cooking Level: Intermediate

Home Town: Bakewell, Derbyshire, England, U.K.

Living In: Naperville, Illinois, USA

Reviewed: Jun. 29, 2010

If you love chocolate but want something not too sickly, this is one for you! I used a dark chocolate cake mix with pudding in it in place of cake mix and pudding mix and added 1/2 cup of already brewed coffee. YUM!! It was so good and had lotsof rave reviews. I will most definitely make it again!

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Reviewer:

Rebecca G

Reviewed: Apr. 1, 2010

Really good, check after 50 minutes. Used low fat sour cream.

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Reviewer:

Deb K

Cooking Level: Intermediate

Living In: Lenexa, Kansas, USA

Reviewed: Sep. 7, 2009

I used coffee instead of the instant. I did as others suggested and made the cake the day before, and it was delicious. I'm generally not a fan of chocolate cake, but this one has a deep chocolate taste that I really liked. The bundt pan makes a pretty presentation and the flavor backs it up. A nice cake to have in my collection.

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Reviewer:

cooks4forty

Cooking Level: Expert

Living In: Stoughton, Wisconsin, USA

Reviewed: Aug. 31, 2009

I used hot coffee instead of water. I also didn't make the "frosting" only because I thought it might be too much. Bundt cake alone is tasty. Pretty close to the KFC bundt cake, which is what I was going for. I recommend using hot coffee like I did for maximum coffee flavor. Like any cake mix bundt cake, this is always better the next day. NOTE: Nuke a thick piece for 20 seconds to melt the chips a bit. Heaven.

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Reviewer:

Sarah Jo

Cooking Level: Expert

Home Town: Seattle, Washington, USA

Living In: Belle Vernon, Pennsylvania, USA

Reviewed: Aug. 17, 2009

This cake is really good - it's very moist and has great flavor - for a chocolate cake. However, I'm only giving it three stars, because it is called "MOCHA Chip Bundt Cake." I could not even taste the coffee in it, and I'm not a coffee drinker, so I can usually pick out coffee flavors in things. So, if you're looking for a good CHOCOLATE cake recipe, this is excellent, but if you're looking for something with a MOCHA flavor, keep looking.

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