Recipes Made with Cake Mixes

Mocha Cake

No Photo

Yield: 10 to 12 servings

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.

Cake

  1. tir together sour cream, eggs, cake mix, coffee liqueur and oil in large bowl; blend well.
  2. Stir in chocolate chips and brickle chips.
  3. Pour batter into prepared Bundt pan.
  4. Bake for 50-55 minutes or until s wooden pick inserted in center comes out clean.
  5. Cool in pan on a wire rack.
  6. Sprinkle with confectioners' sugar.

Sauce

  1. Beat whipping cream at medium speed with electric mixer until foamy; gradually add confectioners' sugar, beating until soft peaks form.
  2. Serve with cake.
  3. Garnish cake with powdered cocoa if desired.

Notes

* 18.25 ounce boxes of cake mix have been replaced by 16.5 ounce and 15.25 ounce boxes. To compensate for the volume loss in a 16 ounce box, whisk 6 tablespoons all-purpose flour into the dry cake mix before proceeding with the recipe. To compensate for the volume loss in a 15.25 ounce box, add 1/2 cup + 3 tablespoons all-purpose flour and 1/4 teaspoon baking powder.

** For best results, use our Pan Release!



God's Rainbow - Noahic Covenant