Reviewed: Dec. 24, 2010

The base cake is very good - and I did use the 5.9oz package of pudding and it turned out very fluffy and light... but does have a definite liquor taste (again, like it or hate it). If you could improve the glaze, maybe add nuts to the bottom of the pan it would make it stand out more. Overall, a bit average without making it your own.

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Reviewer:

WISCONSINATIVE

Reviewed: Jul. 3, 2010

Excellent!

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Reviewer:

Meditrina

Cooking Level: Expert

Home Town: Perry, Oklahoma, USA

Living In: Prairie Village, Kansas, USA

Reviewed: Jun. 7, 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."

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Reviewer:

CookinGal

Cooking Level: Intermediate

Living In: Bellingham, Washington, USA

Reviewed: Mar. 30, 2010

I didn't have coffee liqueur so I use chambord. I also used raspberry vodka instead of plain vodka. I accidently left out the sugar and it was still a hit. Good to know. I also use 3/4 cup confectioners' sugar for the glaze and added chambord tablespoon by tablespoon until it was the right consistancy.

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Reviewer:

Sunshine

Reviewed: Mar. 3, 2010

OK, I've learned my lesson, I will read reviews BEFORE I make the recipe. Unfortunately, this time I didn't have enought time to read the reviews, or at least one relly important review from Diana who warned others not to use the 5.9 oz of pudding, use the smaller pack instead. Like her review predicted, my cake fell. It looks awful, and the taste is just OK. So, for everyone wanting to make this recipe DO NOT USE 5.9 OZ OF PUDDING!

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Reviewer:

TOMMYGRRL723

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Cooking Level: Intermediate

Living In: Belton, Missouri, USA

Reviewed: Jun. 23, 2009

I loved making this cake. Firstly, after reading all the reviews, I decided to double the amount of Vodka and Callua I used in the cake batter. Maintained the same amount of Jello. I added the icing with 2parts callua and 3 parts convection sugar. Refrigerated overnight, however I was not satisifed with how that looked, so I made another chocolate and marshmellow icing ( 3 cups of minature marshmellows, 1 cube of semisweet chocolate and 3 tablespoons of butter into a pan and heated until thick. Poured over cake. Everyone loved it. Last note: when you had confection sugar and callua mixture, it will settle at bottom of cake.

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Reviewer:

Torrence Gill

Cooking Level: Intermediate

Home Town: Goldsboro, North Carolina, USA

Living In: State College, Pennsylvania, USA

Reviewed: Mar. 3, 2009

I, too, have made this cake many times, and my friends beg me for the recipe. I only make one change...I use White Chocolate instant pudding instead of chocolate. This week,for the first time, I noticed the difference in the ounces of the pudding so I used 2 boxes [which totals more than the 5.9 oz. in recipe].So I added a little extra liquid. The cake rose high and fluffy...then collapsed after cooling! However, it certainly didn't affect the flavor and it was more moist [but not pretty!]I'll probably go back to using just one package for appearances sake! If you want to use the 1/4 cup liqueur for the icing, you need 1 1/4 cup confectioner's sugar. This is not a glaze but an icing! So, just adjust your amounts according to the taste and consistency you prefer. Some foods are just better the second day...it's like the flavors intensify. This cake is great warm or cold. Quick and easy to make. Thanks, Michelle! You created a real winner!

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Reviewer:

FRANNYFARKLE

Cooking Level: Intermediate

Home Town: Kansas City, Missouri, USA

Living In: Liberty, Missouri, USA

Reviewed: Jan. 17, 2009

Everyone LOVED this cake!! I have been asked to make it 5 times since Christmas!

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Reviewer:

Betty

Cooking Level: Beginning

Home Town: Los Angeles, California, USA

Reviewed: Jan. 1, 2009

I followed this recipe exactly and baked it according to the time given in the recipe. It BURNED to a crisp on the outside. The inside was moist, but I could not serve it to guests.

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