Mocha Fudge Bundt Cake with Mocha Fudge Glaze
Author: Alea
Recipe type: Dessert
Prep time:
Cook time:
Total time:
Serves: 12
- 1 package chocolate cake mix (I used a package of Pamela’s Chocolate Cake Mix to make this gluten-free)
- 1 3.8 oz. package of instant chocolate pudding
- ¾ cup vegetable oil
- ¾ cup coffee
- 4 eggs
- 1 teaspoon vanilla
- 12 ounce package of chocolate chips
- 2 tablespoons butter (or df margarine), softened
- 2 tablespoons cocoa
- 2 tablespoons coffee
- ½ teaspoon vanilla
- 2½ cups powdered sugar
- 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.
- 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.
* Use gluten free flour when dusting the pan if making the gluten free version.
Recipe by Premeditated Leftovers™ at https://premeditatedleftovers.com/?p=4312
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