Recipe By AIMEEBOZ
Rating
Published Nov 19th
Prep 15m Cook 40m Additional 10m Ready In 65m
Servings 1 cake Calories 337.1

This recipe is simplified using boxed cake mix. It becomes delicately moist and rich, spiked with a hint of coffee-flavored liqueur. It’s amazing, with pockets of melted chocolate chips and a ribbon of vanilla cream. Ideal served with whipped cream sprinkled with cinnamon, or vanilla bean ice cream.

Recipe Ingredients

  • 1 (5.1 ounce) package instant vanilla pudding mix, divided
  • 1 cup milk
  • 1 (18.25 ounce) package chocolate cake mix (such as Pillsbury® Moist Supreme® Dark Chocolate flavor)
  • ½ cup vegetable oil
  • 4 eggs
  • 1 cup milk
  • 1 tablespoon ground cinnamon
  • ⅓ cup coffee flavored liqueur
  • 1 ½ tablespoons instant espresso coffee granules, divided
  • 1 cup chocolate chips
  • confectioners' sugar for dusting

Cooking Directions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour a Bundt pan.
  2. 2 Combine 1/2 package of vanilla pudding mix with 1 cup of milk in a bowl, and set aside.
  3. 3 Place 1/2 package of vanilla pudding mix, cake mix, vegetable oil, eggs, 1 cup of milk, cinnamon, coffee liqueur, and 1 tablespoon instant coffee granules into a mixing bowl. Beat with an electric mixer on low until just combined, about 30 seconds, then beat on high for 2 minutes. Gently fold in the chocolate chips.
  4. 4 Pour half the batter into the prepared cake pan. Spoon the vanilla pudding in an even layer over the top of the batter, sprinkle with 1/2 tablespoon of instant coffee granules, and cover with the rest of the batter.
  5. 5 Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 40 to 45 minutes. Let the cake cool in the pan for 5 minutes, and invert onto a plate. Cool for 5 more minutes, and dust with confectioners' sugar.

Nutrition Facts

  • Calories 337.1
  • Carbohydrate 42.9 g
  • Cholesterol 48.9 mg
  • Fat 16.9 g
  • Fiber 1.6 g
  • Protein 5 g
  • Saturated Fat 4.8 g
  • Sodium 427 mg
  • Sugar 28.7 g

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Reviews

  1. I didn't have a boxed cake mix so I used the recipe on the back of a Hershey s cocoa container and changed it to match this recipe. It called for a cup of boiled water. I used 1/4 cup of Kahlua and dissolved instant coffee in 3/4 cup of water. I also added a - Read more ...
  2. My team at work had a Cinco de Mayo potluck and I made this. (I also made one for hubby to take to his work.) The first one I made as directed and the pudding dropped to the bottom (top when turned out) and was one ugly mess). Taste was still good. I cut off - Read more ...
  3. I made this in a spring form pan and modified the recipe a bit. I added nutmeg and cayenne for a spicier cake and used only two eggs but increased the milk. It was rich and delicious. The vanilla pudding made a nice filling especially because I froze it over night and then took it - Read more ...
  4. Didn't come out of the pan right
  5. The flavor of this cake is very good. However I had to bake it for the 55 minutes that others suggested to get my toothpick out clean and THEN..when I took it out of the pan it fell in (also like someone else's) Anyone have an idea how this can be avoided??
  6. The cake was good but the pudding layer came out a little rubbery. Not sure if I would make again.
  7. Great cake! I've made this twice in the last 2 weeks. The first time I had a little trouble with my pudding layer and part of the cake fell on it - still yummy but not so cute (became lovely cake balls!). Make sure your pudding is in a thin even layer. I loved the - Read more ...
  8. This was amazing i accidently bought the cook pudding so it took a little longer to bake but it was amazing i will definatly make this again
  9. This was a fantastic cake very moist! I did add 1 tsp of cayenne pepper for a little more spice everyone that tried this cake loved it! I wasn't sure how the pudding center was going to turn out but is was excellent. This recipe is a definate keeper! Thanks for sharing.
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