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–+ servings
An easy recipe for Mocha Fudge Cake. Make it in a bundt cake pan and top it with Mocha Fudge glaze. Uses coffee instead of milk or water for the liquid.
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Mocha Fudge Bundt Cake with Mocha Fudge Glaze

Servings: 12
Author: Alea

Ingredients

  • 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
  • 3/4 cup vegetable oil
  • 3/4 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
  • 1/2 teaspoon vanilla
  • 2 1/2 cups powdered sugar

Instructions

  • 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.

Notes

* Use gluten free flour when dusting the pan if making the gluten free version.