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Prep Time: 5 Minutes Cook Time: 55 Minutes |
Ready In: 60 Minutes Servings: 4 |
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Mocha, chocolate chocolate chip cake that starts with a mix. I usually use instant espresso powder and mini semi sweet morsels. Ingredients:
1/3 cup vegetable oil |
1/2 cup semisweet chocolate morsel |
1/2 cup finely chopped hazelnuts |
18 1/2 ounces yellow cake mix |
4 teaspoons instant coffee powder |
2 teaspoons ground cinnamon |
3 large eggs |
1 1/4 cups water |
confectioners' sugar |
Directions:
1. Preheat oven to 350°F.
2. Grease and flour a 12 cup bundt pan.
3. I use Bakers Joy spray.
4. Mix semi sweet morsels and chopped hazelnuts.
5. Spoon evenly in bottom of bundt pan.
6. In a large bowl combine dry cake mix, coffee powder and cinnamon.
7. Slowly add vegetable oil, eggs and water.
8. Mix slowly with electric mixer to moisten.
9. Beat at medium speed for 3 minutes.
10. Pour batter over topping in pan.
11. Bake for 60 minutes.
12. Cool on rack for 15 minutes.
13. Invert cake pan onto serving plate.
14. Cool completely.
15. Dust with confectioners' sugar.
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