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Ingredients
| German chocolate cake mix: 1 18.25oz package |
| chocolate pudding dry mix: 1 3.9oz package |
| eggs: 4 |
| vegetable oil: 1/2 cup |
| coffee liqueur: 1/2 cup |
| water: 1/2 cup |
| pecans: 1/2 cup |
| granulated sugar: 1 cup |
| water: 1/4 cup |
| coffee liqueur: 1/4 cup |
| margarine (oleo): 1/2 cup |
Chocolate Mocha Liqueur Cake II
Credit: AllRecipes
User rating:
"A German Chocolate Bundt cake, coated with ground pecans and well imbibed with coffee liqueur."
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Prep Time
30 min -
Cook Time
60 min -
Servings
12 serving(s)
Tags
Directions
- Preheat oven to 350 degrees F (175 degrees C). Generously grease a 10 inch Bundt pan. Place the ground nuts in pan and roll the pan around to coat the inside with nuts.
- In a large bowl, stir together cake mix and pudding mix. Make a well in the center and pour in eggs, oil, coffee liqueur and water. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Pour batter into prepared pan.
- Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Pour sauce over the cake while still in the pan. Let stand 30 minutes before removing from pan.
- To make the sauce: In a saucepan, combine sugar, 1/4 cup water, 1/4 cup coffee liqueur and margarine. Bring to a boil, then continue to boil for 2 minutes.