Chocolate Mocha Liqueur Cake II
Description
A German Chocolate Bundt cake, coated with ground pecans and well imbibed with coffee liqueur.
Ingredients
•
1 (18 1/4 ounce) package German chocolate cake mix
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1 (3 9/10 ounce) package instant chocolate pudding mix
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4 eggs
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1/2 cup vegetable oil
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1/2 cup coffee flavored liqueur
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1/2 cup water
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1/2 cup ground pecans
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1 cup white sugar
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1/4 cup water
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1/4 cup coffee flavored liqueur
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1/2 cup margarine
Directions
1
Preheat oven to 350 degrees F (175 degrees C). Generously grease a 10 inch Bundt pan. Place the ground nuts in pan and roll the pan around to coat the inside with nuts.
2
In a large bowl, stir together cake mix and pudding mix. Make a well in the center and pour in eggs, oil, coffee liqueur and water. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Pour batter into prepared pan.
3
Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Pour sauce over the cake while still in the pan. Let stand 30 minutes before removing from pan.
4
To make the sauce: In a saucepan, combine sugar, 1/4 cup water, 1/4 cup coffee liqueur and margarine. Bring to a boil, then continue to boil for 2 minutes.