Chocolate Mocha Liqueur Cake II

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Generously grease a 10 inch Bundt pan. Place the ground nuts in pan and roll the pan around to coat the inside with nuts.
2. In a large bowl, stir together cake mix and pudding mix. Make a well in the center and pour in eggs, oil, coffee liqueur and water. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Pour batter into prepared pan.
3. Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Pour sauce over the cake while still in the pan. Let stand 30 minutes before removing from pan.
4. To make the sauce: In a saucepan, combine sugar, 1/4 cup water, 1/4 cup coffee liqueur and margarine. Bring to a boil, then continue to boil for 2 minutes.

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Reviews (9)

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7

Foodie Family

May. 21, 2009

"WOW,THIS CAKE IS SO MOIST AND DELISH.I ADDED 2TBPS MORE OF LIQUEUR TO THE SAUCE,ALSO FOR THE SAUCE I ADDED LIQUEUR AFTER I BOILED SUGAR MIX,POKED HOLES IN CAKE AND POURED SAUCE IN SLOWLY.THIS IS VERY ..." See moreGOOD WITH OR WITHOUT ICE CREAM. "

6

SBIANCA

Jul. 23, 2007

"Unbelievably good cake. Made this for a July 4th celebration and several people had two pieces at the party. The only thing I will change next time is I will save some of the sauce to pour over the to..." See morep of the cake once I have removed it from the bundt pan. Even out the liqueur flavor throughout the cake."

6

SUSSCO

Mar. 3, 2003

"This is a great "adult" cake to serve company. Oddly, it seems less sweet than most cakes. I have used any type of chocolate cake mix I happen to have on hand. Everyone loves it!..." See more"