Mocha Cake III

A friend made this for our group and we have been hooked on it ever since. Try it. It’s so rich, moist, and easy, you’ll be hooked too! Note: I have replaced the sour cream with 16 ounces of plain yogurt, (not fat-free!), with great success. The taste is just as good to me with a lot less fat. However, do not use low-fat or fat-free sour cream, as it will NOT turn out well!

Mocha Cake III


  • 1 (18.25 ounce) package chocolate cake mix
  • 4 eggs
  • 1/2 cup vegetable oil
  • 16 ounces sour cream
  • 1/2 cup coffee flavored liqueur
  • 8 ounces semi-sweet chocolate chips


1 Grease one 10 inch bundt cake pan. Preheat oven to 350 degrees F (175 degrees C).

2 Mix together cake mix, eggs, oil, sour cream, coffee liqueur, and chocolate chips, in the order listed, and pour into the greased bundt cake pan.

3 Bake at 350 degrees F (175 degrees C) for one hour or until the surface springs back when touched lightly.


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