When I’m short on time, but want to bring something homemade, this Chocolate Bundt Cake with Mocha Buttercream Frosting is perfect. This cake looks so fancy and is super easy to make. The cake has only 5 ingredients, one of them being a box mix, but you can’t even tell. This cake whips up in no time at all, looks fabulous and tastes delicious. Oh did I mention it has coconut, pecans and chocolate chips in the cake. It’s basically amazing.
The Cake:
1 (18.5oz) chocolate cake mix
1 can prepared coconut pecan frosting
¾ c. vegetable or canola oil
4 large eggs
1 cup semi-sweet chocolate chips
- Preheat oven to 325 degrees F.
- Grease and flour bundt pan.
- In a mixing bowl, add all ingredients. Mix until ingredients are well combined.
- Bake 1 hour or until toothpick comes out clean.
- Let cool completely before removing from pan.
The Mocha Buttercream Frosting:
4 T butter, room temperature
3 cups powdered sugar, sifted
¼ cup unsweetened cocoa powder, sifted
2-3 T drip coffee
½ tsp. vanilla extract
- Using an electric mixer, beat butter on medium until creamy and lightened in color, about 2-3 minutes.
- To the butter, add powdered sugar, cocoa powder, vanilla and 2 T of coffee. Beat until well combined.
- If frosting is too thick, add an additional tablespoon of coffee.
- Drizzle over cooled cake.
Let me know how you like it in the comments below!
Becky the Baker with a Hammer 