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Mocha Chip Bundt Cake

Mocha Chip Bundt Cake
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."
12-16 ServingsPrep: 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
  • 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.
Nutrition Facts: 1 serving (1 piece) equals 447 calories,
© Taste of Home 2012

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Mocha Chip Bundt Cake (continued)

Nutrition Facts: 26 g fat (12 g saturated fat), 63 mg cholesterol, 330 mg sodium, 53 g carbohydrate, 3 g fiber, 5 g protein.
© Taste of Home 2012