Print Recipe

Mocha Cake

RG

Ingredients

Cake

  • 2 cups sour cream
  • 2 large eggs
  • 1 (18.25 ounce) box chocolate cake mix
  • 1/2 cup coffee liqueur (Kahlua)
  • 1/4 cup vegetable oil
  • 1 (12 ounce) package semisweet chocolate chips
  • 1/2 cup Heath Bits 'O Brickle Almond Toffee Bits
  • Confectioners' sugar

Sauce

  • 1 pint whipping cream
  • 1/4 cup confectioners' sugar
  • Garnish
  • Powdered cocoa
  • Instructions

    1. Heat oven to 350 degrees F. Grease and flour a 10-inch Bundt pan.
    2. Stir together sour cream, eggs, cake mix, coffee liqueur and oil in large bowl; blend well.
    3. Stir in chocolate chips and brickle chips.
    4. Pour batter into prepared Bundt pan.
    5. Bake for 50-55 minutes or until s wooden pick inserted in center comes out clean.
    6. Cool in pan on a wire rack.
    7. Sprinkle with confectioners' sugar.
    8. Sauce: Beat whipping cream at medium speed with electric mixer until foamy; gradually add confectioners' sugar, beating until soft peaks form.
    9. Serve with cake.
    10. Garnish cake with powdered cocoa if desired.

    Yield: 10 to 12 servings



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