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Recipe: Express Chocolate Espresso Bundt Cake (using cake mix)

Desserts - Cakes
EXPRESS CHOCOLATE ESPRESSO BUNDT CAKE

1 (18-ounce) box devil's food cake mix
1 (4-serving-size) box instant chocolate pudding mix
4 eggs
1/2 cup strongly brewed coffee
1/2 cup vegetable oil
1 cup plain yogurt (or sour cream)
1/4 cup unsweetened cocoa powder
2 teaspoons instant espresso powder
Espresso Glaze (recipe follows)

Heat oven to 350 degrees F. Prepare a 12-cup Bundt pan using butter and flour or Baker's Joy. Set aside.

Place cake mix and pudding mix in a bowl and mix 30 seconds on low speed. Add remaining ingredients. Mix at medium speed 4 minutes. Pour batter into pan.

Bake 50 to 60 minutes or until a toothpick inserted into cake comes out clean. Let cake cool in pan 10 minutes. Turn out onto a wire rack or serving platter to cool. Brush or spoon glaze over cake while still warm.

ESPRESSO GLAZE

3/4 cup confectioners' sugar
3 tablespoons strongly brewed coffee
2 teaspoons instant espresso powder

Combine confectioners' sugar, coffee and espresso powder in a small bowl. Beat until smooth. If glaze is not pourable, add a bit more coffee. If it is too thin add more confectioners' sugar.

Makes 1 Bundt cake, 10 to 12 servings
Source: Bundt Cake Bliss: Delicious Desserts from Midwest Kitchens by Susanna Short
MsgID: 0224863
Shared by: Betsy at Recipelink.com
Board: All Baking at Recipelink.com
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