Recipe by Michelle Johnstone
"This cake tastes even better after being refrigerated! If it makes it to the refrigerator ..."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
1 (18.25 ounce) package
yellow cake mix
1 (5.9 ounce) package
instant chocolate pudding mix
coffee flavored liqueur
This was a wonderful surprise. The cake is very moist and very easy to make. And it does get better after it is refridgerated.
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.
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.
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.
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."
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!
This cake is great. I did not however like the icing so I kept adding powdered sugar to make it thicker.
It was ok. I don't think refrigerating it first helped the flavor at all. I think it would've been better warm.
* Percent Daily Values are based on a 2,000 calorie diet.
Vodka Mocha Bundt Cake
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
** Calories: 499
** Calories from Fat: 228
Enjoy the bright days of summer with easy recipes.
Low-fat, low-carb, paleo, vegan. Get recipes for your lifestyle.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!
Too much chocolate is just enough with this moist, prize-winning cake.
See how to make cake pops with the warm coffee notes of Kahlúa.
See how to make moist, rich chocolate cake.