Mocha Pudding Crunch Cake
Minutes Prep time: 20
Minutes Total time: 200
Servings: 12
Difficulty: easy
Minutes Prep time: 20
Minutes Total time: 200
Servings: 12
Difficulty: easy
1 pkg (15.25 oz each) Duncan Hines® Classic Dark Chocolate Fudge Cake Mix
1/2 cup water
1/2 cup coffee-flavored liqueur
PAM® Baking Spray
2 pudding cups (3.25 oz each) Snack Pack® Chocolate Pudding
1 cup heavy whipping cream
12 squares (1 oz each) semisweet baking chocolate, chopped (12 squares = 3/4 lb)
1/4 cup almond toffee bits
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 131 mg | 13% |
Carbohydrate | 57 g | 19% |
Cholesterol | 23 mg | 8% |
Total Fat | 23 g | 36% |
Iron | 3 mg | 15% |
Calories | 444 kcal | 22% |
Sodium | 338 mg | 14% |
Protein | 4 g | 8% |
Saturated Fat | 12 g | 59% |
Sugars | 39 g | 4% |
Vitamin C | 0 |
Preheat oven according to cake mix directions. Prepare mix according to package directions using only 1/2 cup water. Stir in liqueur; blend well. Spray two 9-inch round cake pans with baking spray. Bake according to package directions or until cake tests done.
Cool cakes in pans 10 minutes, then transfer to wire racks. Cool completely, about 15 minutes. Place one cake layer onto cake plate. Top with pudding, spreading evenly. Place remaining cake layer over pudding. Chill in refrigerator 2 hours.
Heat cream just to simmer in heavy saucepan. Remove from heat. Whisk in chocolate; stir until chocolate is completely melted and smooth.
Pour chocolate mixture over chilled cake allowing it to drizzle down sides of cake. Sprinkle with toffee bits.
Mocha Pudding Crunch Cake