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"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Double Chocolate Cappuccino Cake Recipe

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This recipe for Double Chocolate Cappuccino Cake is from A Legacy Unforgotten -Womack/Davis Family Heirloom Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 pkg butter fudge cake mix
1 1/3 cup water
1/2 cup oil
3 eggs
1 Tbsp instant dry espresso coffee
1/2 tsp cinnamon
4 oz semi-sweet chocolate chips
Cappuccino Glaze
Directions:
Directions:
Preheat oven to 350º and grease and flour Bundt pan. Combine all ingredients except chocolate chips and beat at low speed for one minute with an electric mixer. Stir in chocolate chips and pour into pans. Bake for 45-55 minutes depending on the oven. If toothpick inserted in the center comes out clean, cake is ready. Cool for 10 minutes and remove from pan. Cool for about an hour before icing with Cappuccino Glaze.


Cappuccino Glaze

Microwave 1 tub of dark chocolate fudge ready to spread frosting for about 20-30 seconds. Stir in 2 tsp instant dry espresso coffee. Drizzle over cake.
Personal Notes:
Personal Notes:
If you love coffee and chocolate, you will love this.

 

 

 

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