Ingredients of Chocolate Mocha-Kissed Bundt Cake
250 gm cake mix
1/4 vanilla pod
1/2 cup vegetable oil
3 teaspoon coffee powder
1 cup semi sweet chocolate
For The Main Dish
1 cup evaporated milk
How to make Chocolate Mocha-Kissed Bundt Cake
Preheat oven to 350 degree Fahrenheit. Spray 12 cup Bundt in a pan with non-stick cooking spray.
Combine cake mix, evaporated milk, oil, eggs and 1 teaspoon coffee powder in large mixer bowl and mix until moistened. Beat on medium speed for 2 minutes. Pour batter into the prepared pan.
Bake this mixture for about 40 to 42 minutes or until wooden toothpick inserted in cake comes out clean. Cool in pan on wire rack for 15 minutes before inverting onto wire rack to cool completely. Place rack with cake over a tray that is lined with parchment paper to catch any drips from the icing.
Place morsels and coffee-mate in a medium, microwave-safe bowl. Microwave on high (100 per cent) power for 45 seconds. Add the remaining coffee powder, cover and allow to sit for 5 minutes. Stir until smooth. If needed, microwave for another 15 seconds and then stir until smooth.
Spoon icing over top of the cake allowing it to drip down the sides. Let it set for 30 minutes.
Before serving, fill center of the cake with fresh raspberries, if desired.
To speed setting of the icing, place iced cake in refrigerator for 15 minutes. Serve