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Mocha Cake III

Mocha Cake III

Dawn Vassel

A friend made this for our group and we have been hooked on it ever since. Try it. It's so rich, moist, and easy, you'll be hooked too! Note: I have replaced the sour cream with 16 ounces of plain yogurt, (not fat-free!), with great success. The taste is just as good to me with a lot less fat. However, do not use low-fat or fat-free sour cream, as it will NOT turn out well!

Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 500 kcal
  • 25%
  • Fat:
  • 30.8 g
  • 47%
  • Carbs:
  • 49g
  • 16%
  • Protein:
  • 7.2 g
  • 14%
  • Cholesterol:
  • 87 mg
  • 29%
  • Sodium:
  • 400 mg
  • 16%

Based on a 2,000 calorie diet

Directions

  1. Grease one 10 inch bundt cake pan. Preheat oven to 350 degrees F (175 degrees C).
  2. Mix together cake mix, eggs, oil, sour cream, coffee liqueur, and chocolate chips, in the order listed, and pour into the greased bundt cake pan.
  3. Bake at 350 degrees F (175 degrees C) for one hour or until the surface springs back when touched lightly.
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Reviews

MOLLYWOOD
7
10/10/2002

THIS RECIPE WAS A WASTE OF TIME AND MONEY ,CHOCOLATE CHIPS FELL TO BOTTOM OF THE PAN,BY THE TIME THE CAKE WAS DONE MOST OF THE CHOCOLATE CHIPS HAD BURNT AND THE STUCK TO THE BOTTOM OF PAN WHAT A MESS.TAKE MY ADVICE DON'T WASTE YUOR TIME OR YOUR MONEY.

ROSIEH
7
8/29/2002

MAYBE TRY USING MINI CHIPS, OR TOSS THE CHIPS WITH ABOUT 3 TABLESPOONS OF THE CAKE MIX...THIS SHOULD HELP THE CHIPS FROM FALLING TO THE BOTTOM. IF YOU DECIDE TO PUT A CHOCOLATE FROSTING ON IT YOU MAY NOT EVEN NEED THE CHOC, CHIPS!

ByMarce
5
9/4/2008

This was a decent chocolate cake but I didn't think the coffee flavor came through enough. I'm glad I tried it though b/c the review about mixing the chips with some of the cake mix before adding them to the batter worked very well.