Mexican Mocha Bundt Cake

This recipe is simplified using boxed cake mix. It becomes delicately moist and rich, spiked with a hint of coffee-flavored liqueur. It's amazing, with pockets of melted chocolate chips and a ribbon of vanilla cream. Ideal served with whipped cream sprinkled with cinnamon, or vanilla bean ice cream.

• Preparation Time: 15 mins
• Cooking Time: 40 mins
• Total Time: 55 mins
• Calories: 337 Calories

Ingredients

• 1 cup milk
• ½ cup vegetable oil
• 4 eggs
• ⅓ cup coffee flavored liqueur
• 1 tablespoon ground cinnamon
• confectioners' sugar for dusting
• 1 cup chocolate chips
• 1 (5.1 ounce) package instant vanilla pudding mix, divided
• 1 ½ tablespoons instant espresso coffee granules, divided

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a Bundt pan.

Step 2

Combine 1/2 package of vanilla pudding mix with 1 cup of milk in a bowl, and set aside.

Step 3

Place 1/2 package of vanilla pudding mix, cake mix, vegetable oil, eggs, 1 cup of milk, cinnamon, coffee liqueur, and 1 tablespoon instant coffee granules into a mixing bowl. Beat with an electric mixer on low until just combined, about 30 seconds, then beat on high for 2 minutes. Gently fold in the chocolate chips.

Step 4

Pour half the batter into the prepared cake pan. Spoon the vanilla pudding in an even layer over the top of the batter, sprinkle with 1/2 tablespoon of instant coffee granules, and cover with the rest of the batter.

Step 5

Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 40 to 45 minutes. Let the cake cool in the pan for 5 minutes, and invert onto a plate. Cool for 5 more minutes, and dust with confectioners' sugar.