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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."
  • Total Time
    Prep: 10 min. Bake: 1 hour + cooling
  • Makes
    12-16 servings

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 large 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 in 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.
Nutrition Facts
1 piece: 447 calories, 26g fat (12g saturated fat), 63mg cholesterol, 330mg sodium, 53g carbohydrate (38g sugars, 3g fiber), 5g protein.

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