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Chocolate Mocha Liqueur Cake II
Chocolate Mocha Liqueur Cake II
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Prep Time:
30 minutes
Cook Time:
60 minutes
Total Time:
90 minutes
Decadent German Chocolate Bundt cake soaked in coffee liqueur and topped with crushed pecans.
Ingredients:
  • 1 (18.25 ounce) package German chocolate cake mix
  • 1 (3.9 ounce) package instant chocolate pudding mix
  • 0.5 cup vegetable oil
  • 0.5 cup coffee flavored liqueur
  • 0.5 cup water
  • 0.5 cup ground pecans
  • 0.25 cup water
  • 0.25 cup coffee flavored liqueur
  • 0.5 cup margarine
Instructions:
  • Preheat your oven to 350 degrees F (175 degrees C). Grease a 10 inch Bundt pan generously. Spread ground nuts in the pan and swirl to coat evenly.
  • Combine cake mix and pudding mix in a large bowl. Create a well in the center and add eggs, oil, coffee liqueur, and water. Mix on low speed until combined. Scrape the bowl, then beat on medium speed for 4 minutes. Pour batter into the prepared pan.
  • Place the cake in the preheated oven for 40 to 45 minutes, or until a toothpick comes out clean when inserted into the center. Drizzle sauce over the cake while it's in the pan and allow it to rest for 30 minutes before removing from the pan.
  • For the sauce: In a saucepan, mix sugar, 1/4 cup water, 1/4 cup coffee liqueur, and margarine. Bring to a boil and let it bubble for 2 minutes.

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