Mocha Fudge Bundt Cake with Mocha Fudge Glaze


  • 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.

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