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Mocha Chip Bundt Cake Recipe

A mother of four from Haines City, Florida, Debbie Jeznach writes, "My mom gave me the recipe for this easy-to-make moist cake. It always goes over big at our FFA banquets."

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12-16 Servings
Prep: 10 min. Bake: 1 hour + cooling

Ingredients

2 tablespoons instant coffee granules
1/2 cup hot water
1 package (18-1/4 ounces) chocolate cake mix
1 package (3.9 ounces) instant chocolate pudding mix
3/4 cup sour cream
1/2 cup canola oil
3 eggs
1-1/2 cups semisweet chocolate chips
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GLAZE:
3/4 cup heavy whipping cream
1-1/2 cups semisweet chocolate chips
X Featured sponsor Bake Some Love with Nestlé^® Nothing says “I love you” like fresh baked Nestlé® Toll House® chocolate chip cookies. Who would you bake some love for?

Visit tollhouse.com to be inspired by real baking stories, recipes, tips and more!

Directions

In a bowl, dissolve coffee granules in hot water. Beat in the cake mix, pudding mix, sour cream, oil and eggs. Stir in the chocolate chips. Pour into a greased and floured 10-in. fluted tube pan.
Bake at 350° for 1 hour or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before inverting onto a wire rack to cool completely.
In a saucepan, heat cream to simmering. Remove from the heat; whisk in chocolate chips until smooth. Drizzle over cake. Yield: 12-16 servings.

Nutrition Facts: 1 serving (1 piece) equals 447 calories, 26 g fat (12 g saturated fat), 63 mg cholesterol, 330 mg sodium, 53 g carbohydrate, 3 g fiber, 5 g protein.

Mocha Chip Bundt Cake published in Taste of Home June/July 2000, p65

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