Mocha Cake I

Mocha Cake I

27

"A great chocolate cake will be your reward for making this recipe with sour cream, dark chocolate cake mix, and coffee-flavored liqueur."
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Ingredients

servings 563 cals
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Original recipe yields 14 servings

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Nutrition

  • Calories:
  • 563 kcal
  • 28%
  • Fat:
  • 28.2 g
  • 43%
  • Carbs:
  • 66.4g
  • 21%
  • Protein:
  • 4.9 g
  • 10%
  • Cholesterol:
  • 60 mg
  • 20%
  • Sodium:
  • 372 mg
  • 15%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. In a large bowl, combine cake mix, eggs, sour cream, 1 cup coffee liqueur, and vegetable oil. Using an electric mixer, beat at low speed to blend. Increase speed, and beat 3 to 5 minutes. Stir in the chocolate chips. Pour batter into greased and floured 10 inch Bundt pan.
  2. Bake at 350 degrees F (175 degrees C) for 55 to 60 minutes, or until tester inserted in center comes out clean. Cool cake in pan on rack for 30 minutes. Remove from pan, and cool completely.
  3. Microwave frosting 15 to 25 seconds, just until soft. Stir with spoon, and add 1 1/2 tablespoons coffee liqueur. Stir well. Drizzle frosting over cooled cake.

Reviews

27
  1. 29 Ratings

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Most helpful positive review

This is THE BEST CAKE ! I made it for a baby shower(shaped & decorated like a bib) and added a chocolate mousse filing between the layers...chocolate heaven! I got so many compliments, everyone ...

Most helpful critical review

Perhaps this recipe would be wonderful without this much oil. It made the cake heavy and greasy tasting. One cup of Kahlua is way too much unless you want to taste nothing but the liquer. I woul...

This is THE BEST CAKE ! I made it for a baby shower(shaped & decorated like a bib) and added a chocolate mousse filing between the layers...chocolate heaven! I got so many compliments, everyone ...

This cake is excellent! Moist, semi-dense, rich - all of my favorite cake adjectives. I followed recipe exactly, except for usuing 3/4 cup mini chips instead of 1 cup regular. I was going to mak...

I used this batter for cupcakes and they were the best!!!!!!! As suggested in a review below, I used coffee instead of liqueur and it worked great. I also used the allrecipe "Coffee Butter Frost...

Perhaps this recipe would be wonderful without this much oil. It made the cake heavy and greasy tasting. One cup of Kahlua is way too much unless you want to taste nothing but the liquer. I woul...

Excellent cake! Well, mine turned out good because I used 2/3 cup of Kaluha. Also, by accident, I read it wrong and put it 2 tablespoons of oil. Actually, that made the texture just right! Defin...

This is definitely a make-again cake! Rich, dense cake with a hint of Kaluha. Delicious. I sliced it lengthwise and added a coffee whipped cream to the middle. (Called "Mocha Cream," in the fill...

I love dark chocolate so I had to give this a try. I brought this over to a super bowl party. The first thing that popped out of everyone's mouth was, "Does this have alcohol in it?" The coff...

It's a nice chocolate cake, but not quite a mocha. 3~4 tablespoons of oil were perfect for this cake. 1 and 1/4 cup of sour cream was also good for more moist. I rather use "coffee butter ...

This was great! I used double strength coffee instead of liquor in the cake. It was DELICIOUS!