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Mocha Cake III

By: Dawn Vassel

"A friend made this for our group and we have been hooked on it ever since. Try it. It's so rich, moist, and easy, you'll be hooked too! Note: I have replaced the sour cream with 16 ounces of plain yogurt, (not fat-free!), with great success. The taste is just as good to me with a lot less fat. However, do not use low-fat or fat-free sour cream, as it will NOT turn out well!"

Rate/Review | Read Reviews (6)

Servings (Help)

US Metric Calculate

Original Recipe Yield 1 -10 inch bundt cake

Ingredients

1 (18.25 ounce) package chocolate cake mix
4 eggs
1/2 cup vegetable oil
16 ounces sour cream
1/2 cup coffee flavored liqueur
8 ounces semi-sweet chocolate chips

Directions

Grease one 10 inch bundt cake pan. Preheat oven to 350 degrees F (175 degrees C).
Mix together cake mix, eggs, oil, sour cream, coffee liqueur, and chocolate chips, in the order listed, and pour into the greased bundt cake pan.
Bake at 350 degrees F (175 degrees C) for one hour or until the surface springs back when touched lightly.