Recipes Made with Cake Mixes
Mocha Cake
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
Instructions
- Heat oven to 350 degrees F. Grease and flour** a 10-inch Bundt pan.
Cake
- tir together sour cream, eggs, cake mix, coffee liqueur and oil in large bowl; blend well.
- Stir in chocolate chips and brickle chips.
- Pour batter into prepared Bundt pan.
- Bake for 50-55 minutes or until s wooden pick inserted in center comes out clean.
- Cool in pan on a wire rack.
- Sprinkle with confectioners' sugar.
Sauce
- Beat whipping cream at medium speed with electric mixer until foamy; gradually add confectioners' sugar, beating until soft peaks form.
- Serve with cake.
- 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* 18.25 ounce boxes of cake mix have been replaced by 16.5 ounce and 15.25 ounce boxes.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!