Recipe by ARVILLALAR
"A German Chocolate Bundt cake, coated with ground pecans and well imbibed with coffee liqueur."
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1 (18.25 ounce) package
German chocolate cake mix
1 (3.9 ounce) package
instant chocolate pudding mix
coffee flavored liqueur
coffee flavored liqueur
WOW,THIS CAKE IS SO MOIST AND DELISH.I ADDED 2TBPS MORE OF LIQUEUR TO THE SAUCE,ALSO FOR THE SAUCE I ADDED LIQUEUR AFTER I BOILED SUGAR MIX,POKED HOLES IN CAKE AND POURED SAUCE IN SLOWLY.THIS IS VERY GOOD WITH OR WITHOUT ICE CREAM.
Unbelievably good cake. Made this for a July 4th celebration and several people had two pieces at the party. The only thing I will change next time is I will save some of the sauce to pour over the top of the cake once I have removed it from the bundt pan. Even out the liqueur flavor throughout the cake.
This is a great "adult" cake to serve company.
Oddly, it seems less sweet than most cakes.
I have used any type of chocolate cake mix I happen to have on hand. Everyone loves it!
5 Stars for EASY - 4 for taste. Second time I made, I didn't have all the right ingredients, so I modified a bit with crushed Chocolate Chip Teddy Grahams and peanuts for the crust, instant vanilla pudding instead of chocolate, and instant coffee diluted with water instead of liqueur - we liked it just the same.
Wow! This was fantastic!! You definitely want to poke many holes in the cake after it bakes. I used about an eighth of a cup more of the coffee liqueur to pour over the cake.
YUMMY!! Just made this for the 2nd time now. Its going to be a new fav in my house. I also poked holes in the cake this time before pouring sauce over it and used more liqueur than water in the sauce. MMM MMM MMM
Made this cake for my husbands birthday, it was a big hit! It was super moist and has a wonderful flavor. I'll be making this again and again and again....
Holy Toledo! This cake is fantastic! I used what I had or didn't have on hand. I didn't have any pudding mix so I just cut the eggs back to 3. I had both Coffee Liqueur and Creme de Cocoa so I put the creme de cocoa in the cake and used the coffee liqueur for the sauce. Also, with the sauce I think I just used all liqueur and no water (it's been that kind of week), and I was running very low on margarine/butter so I used Cream of Coconut I had on hand. FABULOUS CAKE!! I was worried my cake would stick to my obstinate bundt pan so I dusted the pan with sugar. The result of everything, including the sugar dusting, was a wonderfully sauced cake, a lightly crunchy coating, drool worthy sauce (what didn't soak into the cake making it super moist), a great texture, and a cake that holds itself together. It was a little rich, but then again my makeshift ingredients were sweeter than called for. At any rate, this is a new staple!!!
* Percent Daily Values are based on a 2,000 calorie diet.
Chocolate Mocha Liqueur Cake II
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
** Calories: 519
** Calories from Fat: 211
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