Mocha Fudge Bundt Cake with Mocha Fudge Glaze
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
Mocha Fudge Glaze Ingredients:
  • 2 tablespoons butter (or df margarine), softened
  • 2 tablespoons cocoa
  • 2 tablespoons coffee
  • ½ teaspoon vanilla
  • 2½ cups powdered sugar
  1. Preheat oven to 350 degrees and grease and flour a bundt cake pan.
  2. In a large bowl, combine cake mix, pudding mix, eggs, oil, coffee, and vanilla. Beat for 5 minutes at medium speed.
  3. Stir in chocolate chips by hand.
  4. Pour into greased and floured* Bundt pan. Bake at 350 degrees for 45 – 50 minutes or until an inserted toothpick comes out clean .
  5. Cool in Bundt pan for 5 minutes, then invert onto a serving dish.
  6. Once the cake has cooled, mix glaze ingredients in a medium bowl. Beat on high for 2 minutes.
  7. 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