Mexican Mocha Bundt Cake

Mexican Mocha Bundt Cake

12 Reviews 1 Pic
  • Prep

    15 m
  • Cook

    40 m
  • Ready In

    1 h 5 m
AIMEEBOZ
Recipe by  AIMEEBOZ

“This recipe is simplified using boxed cake mix. It becomes delicately moist and rich, spiked with a hint of coffee-flavored liqueur. It's amazing, with pockets of melted chocolate chips and a ribbon of vanilla cream. Ideal served with whipped cream sprinkled with cinnamon, or vanilla bean ice cream.”

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Ingredients

Adjust Servings

Original recipe yields 1 cake

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Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a Bundt pan.
  2. Combine 1/2 package of vanilla pudding mix with 1 cup of milk in a bowl, and set aside.
  3. Place 1/2 package of vanilla pudding mix, cake mix, vegetable oil, eggs, 1 cup of milk, cinnamon, coffee liqueur, and 1 tablespoon instant coffee granules into a mixing bowl. Beat with an electric mixer on low until just combined, about 30 seconds, then beat on high for 2 minutes. Gently fold in the chocolate chips.
  4. Pour half the batter into the prepared cake pan. Spoon the vanilla pudding in an even layer over the top of the batter, sprinkle with 1/2 tablespoon of instant coffee granules, and cover with the rest of the batter.
  5. Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 40 to 45 minutes. Let the cake cool in the pan for 5 minutes, and invert onto a plate. Cool for 5 more minutes, and dust with confectioners' sugar.

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Reviews (12)

Rate This Recipe
SunnyByrd
23

SunnyByrd

Great cake! I've made this twice in the last 2 weeks. The first time, I had a little trouble with my pudding layer and part of the cake fell on it - still yummy, but not so cute (became lovely cake balls!). Make sure your pudding is in a *thin*, even layer. I loved the cinnamon-coffee flavor of this and will definitely make it again. Both times my cake took 55 minutes to bake - something to keep in mind. Thanks for the recipe!

Sunflowersue
14

Sunflowersue

This was a fantastic cake, very moist! I did add 1 tsp of cayenne pepper for a little more spice, everyone that tried this cake loved it! I wasn't sure how the pudding center was going to turn out, but is was excellent. This recipe is a definate keeper! Thanks for sharing.

MareBear
6

MareBear

The cake was good but the pudding layer came out a little rubbery. Not sure if I would make again.

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Nutrition

Amount Per Serving (16 total)

  • Calories
  • 337 cal
  • 17%
  • Fat
  • 16.9 g
  • 26%
  • Carbs
  • 42.9 g
  • 14%
  • Protein
  • 5 g
  • 10%
  • Cholesterol
  • 55 mg
  • 18%
  • Sodium
  • 427 mg
  • 17%

Based on a 2,000 calorie diet

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