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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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Mocha Chip Bundt Cake Recipe

Prep: 10 min. Bake: 1 hour + cooling

Yield: 12-16 Servings

10 60 70

Ingredients

2 tablespoons instant coffee granules
1/2 cup hot water
1 package chocolate cake mix (regular size)
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
GLAZE:
3/4 cup heavy whipping cream
1-1/2 cups semisweet chocolate chips

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.

Nutritional 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.

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

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Mocha Chip Bundt Cake

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(1-1) of 1 reviews

Reviewed on Aug. 11, 2012 by jnestler

I have made this cake for years. It is a hit and I always have the recipe to hand out. The ganache type frosting is amazing and the subtle mocha taste is a wonderful surprise!