Prepare Schedule
Fifteen minutes
Cooking time:
Fifty minutes ,
Extra time:
Forty minutes ,
Total time:
One hour forty-five minutes ,
Servings:
Twelve
Cake yield:
98 97 97 9 Go to Nutrition Facts
Ingredients
Wheat Flour Stabilizer
1 (16.5 oz) pack of devil’s food
1 box (8 oz) sour cream
4 large eggs
cup coffee-flavored wine (such as Kahlua®)
cup vegetable oil
1 pkg (3.9 ounces) blend instant pudding
2 tablespoons grated orange peel
1 teaspoon cinnamon powder
1 (12 oz) chocolate chip mini pack
1 tablespoon powdered sugar, or style
Instructions
Make Heat the kitchen appliance to 350 degrees F (175 degrees C). Lubricate the slotted tube mold (Bundt type) with a powdered state change sprayer.
Mix the pastry mix, bitter cream, eggs, coffee liquor, oil, pudding mix, orange zest and cinnamon in a large {very} bowl; Beat with an electric mixer on medium speed until very smooth, about four minutes.Add chocolate chips. Pour the dough into the ready tube mold.
Bake in preheated kitchen appliance until a strip inserted in the center comes out clean, 50 to 60 minutes.
Remove from oven and bake in pan for ten minutes. Turn the cake over onto a plate and remove from the pan; let cool completely, about thirty minutes.
Sprinkle with icing sugar to serve.
,
Nutrition facts (per serving)
,528 Calories
,
29g Fat
,
60g Carbohydrates , 7g Supermolecules