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So moist. So delicious. And so much more.™

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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

Non-fat Yogurt for Oil

Non-fat Yogurt for Oil

I have used a bit of the oil while replacing the rest with non-fat yogurt in both brownies and cakes. It produces a different texture and taste than applesauce. Experimenting will tell you which proportions of each you prefer...I've used different combinations and haven't been dipleased with any of my results!


Brownie/Peanut Butter Surprise

Brownie/Peanut Butter Surprise

I used a 12-cup muffin pan, lightly greased to bake one box mix of Chewy Fudge Brownies and dropped a teaspoon of peanut butter in each cup filled with 2/3 of the brownie mix. Then, topped off the peanut butter with the remaining brownie mix. Everyone of my neighbors that I gave one to loved them. Myself...its hard not to eat one BEFORE dinner!





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