Mexican Mocha Bundt Cake

Cinco de Mayo - World Cuisine

This recipe is simplified using boxed cake mix. It becomes delicately moist and rich, spiked with a hint of coffee-flavored liqueur. It's amazing, with pockets of melted chocolate chips and a ribbon of vanilla cream. Ideal served with whipped cream sprinkled with cinnamon, or vanilla bean ice cream.

Brief

Prep 15 mins

Cook: 40 mins

Additional: 10 mins

Total: 1hr5 mins

Servings: 16

Yield: 1 cake

Mexican Mocha Bundt Cake

Ingredients

1 (5.1 ounce) package instant vanilla pudding mix

divided

1 cup milk

1 (18.25 ounce) package chocolate cake mix (such as Pillsbury® Moist Supreme® Dark Chocolate flavor)

½ cup vegetable oil

4 eggs

1 cup milk

1 tablespoon ground cinnamon

⅓ cup coffee flavored liqueur

1 ½ tablespoons instant espresso coffee granules

divided

1 cup chocolate chips

confectioners' sugar for dusting

Basic Margarita

World Cuisine

Directions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a Bundt pan.

Step 2

Combine 1/2 package of vanilla pudding mix with 1 cup of milk in a bowl and set aside.

Step 3

Place 1/2 package of vanilla pudding mix cake mix vegetable oil eggs 1 cup of milk cinnamon coffee liqueur and 1 tablespoon instant coffee granules into a mixing bowl. Beat with an electric mixer on low until just combined about 30 seconds then beat on high for 2 minutes. Gently fold in the chocolate chips.

Step 4

Pour half the batter into the prepared cake pan. Spoon the vanilla pudding in an even layer over the top of the batter sprinkle with 1/2 tablespoon of instant coffee granules and cover with the rest of the batter.

Step 5

Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean 40 to 45 minutes. Let the cake cool in the pan for 5 minutes and invert onto a plate. Cool for 5 more minutes and dust with confectioners' sugar.

Nutritional Information

Mexican Mocha Bundt Cake

Servings Per Recipe:16

Calories: 337.1

% Daily Value *

Protein: 5g 10%

Carbohydrates: 42.9g 14%

Dietary Fiber: 1.6g 7%

Sugars: 28.7g

Fat: 16.9g 26%

Saturated Fat: 4.8g 24%

Cholesterol: 48.9mg 16%

Vitamin A Iu: 120.8IU 2%

Niacin Equivalents: 1.8mg 14%

Vitamin C: 0.1mg

Folate: 28.8mcg 7%

Calcium: 99.9mg 10%

Iron: 2.1mg 12%

Magnesium: 33.4mg 12%

Potassium: 220.6mg 6%

Sodium: 427mg 17%

Thiamin: 0.1mg 8%

Calories From Fat: 152.3

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.