A German Chocolate Bundt cake, coated with ground pecans and well imbibed with coffee liqueur.
Original recipe makes 1 – 10 inch Bundt pan
Ingredients
1 (18.25 ounce) package German chocolate cake mix
1 (3.9 ounce) package instant chocolate pudding mix
4 eggs
1/2 cup vegetable oil
1/2 cup coffee flavored liqueur
1/2 cup water
1/2 cup ground pecans
1 cup white sugar
1/4 cup water
1/4 cup coffee flavored liqueur
1/2 cup margarine
-
PREP
30 mins
-
COOK
1 hr
-
READY IN
1 hr 30 mins
Directions
- 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.
- 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.
- 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.
- 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.
Nutrition
Calories: 519 kcal
Carbohydrates: 66 g
Cholesterol: 70 mg
Fat: 23.4 g
Fiber: 0.7 g
Protein: 4.7 g
Sodium: 559 mg