Mexican Mocha Bundt Cake
Beat egg yolks and sugar in the small bowl of an electric mixer for about 5 minutes, or until thick and pale.
Recipe Summary Mexican Mocha Bundt Cake
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.Ingredients | Mocha Walnut Cake1 (5.1 ounce) package instant vanilla pudding mix, divided1 cup milk1 (18.25 ounce) package chocolate cake mix (such as Pillsbury® Moist Supreme® Dark Chocolate flavor)½ cup vegetable oil4 eggs1 cup milk1 tablespoon ground cinnamon⅓ cup coffee flavored liqueur1 ½ tablespoons instant espresso coffee granules, divided1 cup chocolate chipsconfectioners' sugar for dustingDirectionsPreheat oven to 350 degrees F (175 degrees C). Grease and flour a Bundt pan.Combine 1/2 package of vanilla pudding mix with 1 cup of milk in a bowl, and set aside.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.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.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.Info | Mocha Walnut Cakeprep: 15 mins cook: 40 mins additional: 10 mins total: 1 hr 5 mins Servings: 16 Yield: 1 cake
TAG : Mexican Mocha Bundt CakeWorld Cuisine Recipes, Latin American, Mexican,
