- 1 package chocolate cake mix (regular or gluten-free)
- 1 3.8 oz. package of instant chocolate pudding
- 3/4 cup vegetable oil
- 3/4 cup coffee
- 4 eggs
- 1 teaspoon vanilla
- 12 ounce package of chocolate chips
- Preheat oven to 350 degrees and grease and flour a bundt cake pan.
- In a large bowl, combine cake mix, pudding mix, eggs, oil, coffee, and vanilla. Beat for 5 minutes at medium speed.
- Stir in chocolate chips by hand.
- Pour into greased and floured* Bundt pan. Bake at 350 degrees for 45 – 50 minutes or until an inserted toothpick comes out clean .
- Cool in Bundt pan for 5 minutes, then invert onto a serving dish.
- Mocha Fudge Glaze:
- 2 tablespoons butter (or df margarine), softened
- 2 tablespoons cocoa
- 2 tablespoons coffee
- 1/2 teaspoon vanilla
- 2 1/2 cups powdered sugar
- Once the cake has cooled, mix glaze ingredients in a medium bowl. Beat on high for 2 minutes.
- Spoon glaze over cake and let sit until it firms up.
Note:
* Use gluten free flour when dusting the pan if making the gluten free version.
Source: Premeditated Leftovers
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