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Original reipce makes 2 dozen Change Servings
PREHEAT oven to 350° F. Spray 12-cup Bundt pan with nonstick cooking spray.
COMBINE cake mix, evaporated milk, oil, eggs and 1 tablespoon coffee granules in large mixer bowl; mix until moistened. Beat on medium speed for 2 minutes. Pour batter into prepared pan.
BAKE for 39 to 43 minutes or until wooden pick inserted in cake comes out clean. Cool in pan on wire rack for 15 minutes before inverting onto wire rack to cool completely. Place rack with cake over a tray that is lined with parchment paper to catch any drips from the icing.
PLACE morsels and Coffee-mate in medium, microwave-safe bowl. Microwave on HIGH (100%) power for 45 seconds. Add remaining 2 teaspoons coffee granules; cover and allow to sit for 5 minutes. Stir until smooth. If needed, microwave for 15 seconds and then stir until smooth.
SPOON icing over top of cake allowing it to drip down sides. Let set for 30 minutes.
BEFORE serving, fill center of cake with fresh raspberries, if desired.
TIP: To speed setting of the icing, place iced cake in refrigerator for 15 minutes.
|Calories from Fat||140|
|Total Fat 16g||24%|
|Saturated Fat 5g||25%|
|Total Carbohydrate 32g||11%|
|Dietary Fiber 0.5g||2%|
|* Percent Daily Values are based on a 2,000 calorie diet.|
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