Vodka Mocha Bundt Cake

Vodka Mocha Bundt Cake

29

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

servings 499 cals
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Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 499 kcal
  • 25%
  • Fat:
  • 25.3 g
  • 39%
  • Carbs:
  • 56.5g
  • 18%
  • Protein:
  • 4.3 g
  • 9%
  • Cholesterol:
  • 63 mg
  • 21%
  • Sodium:
  • 504 mg
  • 20%

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. 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.

Reviews

29
  1. 39 Ratings

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Most helpful positive review

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

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 mista...

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 mista...

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 defi...

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

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...

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 tim...

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.

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 Di...