Chocolate Mocha Liqueur Cake II9 Reviews
- Prep: 30 min
- Cook: 1 hr
- Ready In: 1 hr 30 min
“A German Chocolate Bundt cake, coated with ground pecans and well imbibed with coffee liqueur.” - by ARVILLALAR
Original recipe yields 1 - 10 inch Bundt pan
- 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.
- 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.
- 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.
- 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.
Amount Per Serving (12 total)
- 519 cal
- 23.4 g
- 66 g
Based on a 2,000 calorie diet
Reviews (9)Rate This Recipe
"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. "
"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."
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