Chocolate Coffee Bundt Cake |
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Prep Time: 10 Minutes Cook Time: 55 Minutes |
Ready In: 65 Minutes Servings: 12 |
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Here's a deep decadent cake inspired by Duncan Hines. This one is especially for all you coffee lovers out there. Ingredients:
vegetable shortening, for greasing the pan |
flour, for dusting the pan |
1 (18 1/4 ounce) box devil's food cake mix |
1 (3 1/2 ounce) box instant chocolate pudding mix |
4 eggs |
1/2 cup water |
1/4 cup coffee liqueur |
1 teaspoon ground cinnamon |
1 cup miniature semisweet chocolate chips |
1 cup granulated sugar |
1/2 cup butter |
1/2 cup prepared black coffee |
1/4 cup coffee liqueur |
confectioners' sugar, for dusting |
Directions:
1. COMBINE in a large mixer bowl cake mix, pudding mix, eggs, water, liqueur and cinnamon; Beat on medium speed for 2 minutes; Stir in chocolate chips; Spread batter evenly in prepared 10 inch bundt pan, greased and floured.
2. BAKE for 50 to 55 minutes; Cool 20 minutes on wire rack, then remove from pan and cool completely on rack set over waxed paper.
3. COMBINE in a small saucepan granulated sugar, butter and coffee; Bring to a boil over medium heat, stirring to dissolve sugar, then boil 3 minutes; Remove from heat, stir in liqueur; Let cool.
4. POKE holes over surface of warm cake with fork and brush half of glaze over cake, letting it soak in for about 1o minutes; Brush remaining glaze over cake; Cool completely; Dust with confectioners sugar.
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