Vodka Mocha Bundt Cake Recipe - Allrecipes.com
Vodka Mocha Bundt Cake Recipe

Vodka Mocha Bundt Cake

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"This cake tastes even better after being refrigerated! If it makes it to the refrigerator ..."

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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). Grease and flour a 10 inch Bundt pan.
  2. In a large bowl, combine Cake mix, sugar, pudding mix, oil, eggs, vodka, coffee liqueur and water. Mix at low speed for 1 minute and then at medium speed for 4 minutes.
  3. Pour into prepared Bundt pan. Bake at 350 degrees F (175 degrees C) for one hour or until toothpick inserted into middle comes out clean. Cool for 10 minutes in the pan, then turn out onto wire rack.
  4. To make the glaze: In a medium bowl, combine 1/4 cup coffee liqueur with the confectioners sugar. Mix well and pour over cake.
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Reviews More Reviews

Most Helpful Positive Review
May 06, 2004

This was a wonderful surprise. The cake is very moist and very easy to make. And it does get better after it is refridgerated.

 
Most Helpful Critical Review
Aug 04, 2007

VERY IMPORTANT!! The pudding in this recipe is a SMALL PACKAGE-3.9 oz. NOT 5.9 oz. I weighted out 5.9 oz. and added it to the mix and my cake fell! I don't want anyone else to make this mistake. I am going to try it again with a small package of chocolate pudding and next time I am going to put chopped pecans in the bundt pan before I pour the batter in and bake it.

 

38 Ratings

Nov 12, 2008

This is tasty enough, but there is nothing that really sets this cake apart from other mass produced cake mix variations. Subtle hints of chocolate and coffee and, love it or hate it, it is definitely evident there is liquor in the cake. I didn't care for how thin the glaze was, though it might be nice as one of those glazes that coats and soaks into the cake. I just added enough powdered sugar to get the glaze of drizzling consistency. Overall, a rather average cake mix cake.

 
Feb 12, 2007

One of the best cakes I've ever made! Only change was that I made a mix from scratch. So moist, rich, and delicious... If I made it again, though, I would put in a little more coffee liqueur and a little less oil; I would have liked that taste to come through more.

 
Jun 08, 2010

I love this kind of recipe because it's a jumping off point for what you can do with a cake mix. I don't understand why the recipe doesn't call for a chocolate cake mix. I'll try that next time. The only other thing I did was use all Kahlua instead of any water (1cup Kahlua, no water). I also ditched the glaze mix because that sounded like a big mess. I used the glaze recipe from the rum cake from this website. It's cooked butter and sugar. I subbed Kahlua for the rum. The glaze soaked in and made the cake verrrrrrry yummy! Again, a chocolate cake would make this truly "mocha."

 
Jan 13, 2008

This is a wonderful tasting cake, and so easy to make! I have made more than 30 of these to give away to friends/neighbors during the holiday season. Thank you for posting it!

 
Feb 01, 2006

This cake is great. I did not however like the icing so I kept adding powdered sugar to make it thicker.

 
Dec 13, 2002

It was ok. I don't think refrigerating it first helped the flavor at all. I think it would've been better warm.

 

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Nutrition

  • Calories
  • 499 kcal
  • 25%
  • Carbohydrates
  • 56.5 g
  • 18%
  • Cholesterol
  • 71 mg
  • 24%
  • Fat
  • 25.3 g
  • 39%
  • Fiber
  • 1 g
  • 4%
  • Protein
  • 4.3 g
  • 9%
  • Sodium
  • 504 mg
  • 20%

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

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