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Don't just say it, bake it.™

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Cakes

Mocha Cake

Brenda Hagemann Recipe shared by:
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A delicious very moist cake.

  • Hands-On Time:1 Hour
  • Total Time: 1 Hour 10 Minutes
  • Servings: 12
  • Rating:

Ingredients

  • 2 Cups Sour Cream
  • 2 Lg. Eggs
  • 1 Box Duncan Hines Chocolate Cake Mix
  • ½ Cup Coffee Liquor (such as Kahlua)
  • ¼ Cup Vegetable Oil
  • 1 12 oz. Pkg. Chocolate Chips
  • ½ Cup Crushed Toffee Chips

Baking Instructions

  1. Mix first 5 ingredients in large bowl.
  2. Stir in Chips and Toffee Bits.
  3. Pour into greased and floured 10” Bundt Pan. Bake at 350 degrees for
  4. approximately 45 to 50 minutes depending on oven.
  5. Cool in pan 10 to 15 minutes. Completely cool on wire rack.
  6. Sprinkle with powdered sugar.
  7. Better after 2nd or 3rd day
  8. **You can also substitute chocolate cake mix with yellow cake mix, using white chocolate chips and another liquor such as Amaretto.

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Tips

No Crumbs in Frosting

No Crumbs in Frosting

After cakes come out of the oven, let them cool for about 15 to 20 minutes or until they are slightly warm to the touch. Remove them from the pans. Any modifications that are needed, do at that time (cut off domed top of cake). Wrap each cake in foil, and place in the freezer overnight (make sure they are on flat surface). The next day have frosting and utinsels ready before taking the cakes out of the freezer. Immediately frost the cakes with a thin layer of frosting to keep the crumbs from making an appearance. Once that is done you can take your time with the final frosting and decorating. Serve at least one hour after frosting.


Caramel Cleaning Tip

Caramel Cleaning Tip

Don’t fret! Clean caramel from a pot by filling it with water and letting it simmer on the stove—the warm water will wash it away.





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