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Chocolate Espresso Bundt Cake

  • 75minutes

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Source: www.goodhousekeeping.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates
VitaminsB1, B2, B3, B12, H
MineralsZinc, Copper, Fluorine, Calcium, Potassium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. Unsweetened cocoa powder , (for dusting) 1 box(es) devil's food cake

  2. 1 container(s) (18-ounce) coffee yogurt

  3. 2/3 cup(s) vegetable oil

  4. 4 large eggs

  5. 2 tablespoon(s) unsweetened cocoa powder

  6. 1 tablespoon(s) espresso powder

  7. 1 cup(s) prepared hot-fudge sauce

  8. 3 tablespoon(s) coffee flavored liqueur

  9. Coffee ice-cream

Instructions Jump to Ingredients ↑

  1. Butter a 10-inch Bundt pan; dust with unsweetened cocoa powder.

  2. In a large bowl, beat cake mix with pudding, yogurt, oil, eggs, cocoa powder, and espresso powder on low speed until moistened. Beat on medium speed 2 minutes; pour into pan.

  3. Bake 55 minutes at 350 degrees F. Cool in pan 20 minutes. Invert onto wire rack cool completely. Heat hot-fudge sauce, stir in coffee-flavored liqueur.

  4. Serve cake with coffee ice cream and fudge sauce.

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