Dessert: Chocolate Espresso Bundt Cake
This easy, double chocolate, double coffee bundt cake is served with coffee-liqueur-spiked fudge sauce and a scoop of coffee ice cream.
Ingredients
Unsweetened cocoa powder
1 box devil's food cake
1 container coffee yogurt
.67 c. vegetable oil
4 large eggs
2 tbsp. Unsweetened cocoa powder
1 tbsp. espresso powder
1 c. prepared hot-fudge sauce
3 tbsp. coffee flavored liqueur
Coffee ice-cream
Instructions
Butter a 10-inch Bundt pan; dust with unsweetened cocoa powder.
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.
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.
Serve cake with coffee ice cream and fudge sauce.
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Nutrition Facts
Serving Size: 0
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
