Mocha Fudge Cake

Mocha Fudge Cake

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"A moist, yummy cake that is great for get-togethers."
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servings 564 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 564 kcal
  • 28%
  • Fat:
  • 20.7 g
  • 32%
  • Carbs:
  • 73.9g
  • 24%
  • Protein:
  • 5.5 g
  • 11%
  • Cholesterol:
  • 62 mg
  • 21%
  • Sodium:
  • 602 mg
  • 24%

Based on a 2,000 calorie diet

See full nutrition

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.


  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a Bundt or tube pan.
  2. Combine cake mix, pudding mix, eggs, coffee, 3/4 cup liqueur, and oil with an electric mixer at low speed until moistened. Beat for two minutes at high speed. Pour batter into prepared pan.
  3. Bake for 45 to 55 minutes, or until done. Cool for 30 minutes. Invert onto serving plate, and prick top with a fork.
  4. Heat frosting in a small pan. Remove from heat, and stir in 3/4 cup liqueur. Drizzle glaze over top of cake, allowing it to soak in and drizzle over sides. Repeat until glaze is used up.


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I found this cake to be dry. Also thought this tasted very much like a 'cake mix' cake which I know sounds silly given it has a cake mix in it; but I've tried others that were better. I think th...

I had leftover coffee from one of those big Starbucks boxes and used it in this recipe. It was easy! The end result looked and tasted like I was a better cook than I am! I also had all the ing...

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