Easy Chocolate Fudge Bundt Cake

Easy Chocolate Fudge Bundt Cake
Makes:
16
Prep Time:
15
minutes
Total Time:
85
minutes
Everyone loves fudge, especially in chocolate cake. Chocolate Fudge liquid coffee creamer adds fudgy richness to this easy cake recipe as well as instant coffee!

In this recipe:

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Ingredients:

  • Nonstick cooking spray
  • 2 cups all-purpose flour
  • 1 1/4 cups granulated sugar
  • 3/4 cup NESTLÉ® TOLL HOUSE® Baking Cocoa
  • 2 teaspoons baking powder
  • 2 teaspoons NESCAFÉ TASTER'S CHOICE House Blend 100% Pure Instant Coffee Granules
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 large eggs, at room temperature
  • 1 cup Dark Chocolate Fudge Flavor NESTLÉ COFFEE-MATE Liquid Coffee Creamer
  • 1/2 cup vegetable oil
  • 1 cup hot water
  • Chocolate Glaze (recipe follows)
  • Fresh raspberries (optional)

Directions:

PREHEAT oven to 350° F. Spray 10-inch (12-cup volume) Bundt pan with nonstick cooking spray.

COMBINE flour, sugar, baking cocoa, baking powder, instant coffee, baking soda and salt in large mixer bowl; beat on low speed to combine.

ADD Coffee-mate, oil and eggs to the flour mixture and then beat until combined. Reduce speed to low and gradually add water. Once incorporated, beat on high speed for about 2 minutes. Spoon batter into prepared pan.

BAKE for 40 minutes or until wooden pick inserted in cake comes out almost clean. Cool in pan on wire rack for 10 minutes; invert onto wire rack to cool completely. Drizzle with chocolate glaze. Serve with raspberries.

FOR CHOCOLATE GLAZE:
WHISK
together ½ cup powdered sugar, ¼ cup NESTLÉ TOLL HOUSE Baking Cocoa, 2 tablespoons Dark Chocolate Fudge Flavor NESTLÉ COFFEE-MATE Liquid Coffee Creamer and 1 tablespoon melted butter in medium bowl until smooth.

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Nutrition Facts

Serving Size: 1/16 of recipe

Servings Per Recipe: 16 

  • Calories: 260
  • Calories from Fat: 100
  • Total Fat: 11g (16% of DV)
  • Saturated Fat: 1.5g (7% of DV)
  • Cholesterol: 30mg (9% of DV)
  • Sodium: 340mg (14% of DV)
  • Carbohydrates: 40g (13% of DV)
  • Dietary Fiber: 1g (6% of DV)
  • Sugars: 25g
  • Protein: 3g
  • Vitamin A: 2% of DV
  • Vitamin C: 0% of DV
  • Calcium: 4% of DV
  • Iron: 6% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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Easy Chocolate Fudge Bundt Cake

Ingredients

  • Nonstick cooking spray
  • 2 cups all-purpose flour
  • 1 1/4 cups granulated sugar
  • 3/4 cup NESTLÉ® TOLL HOUSE® Baking Cocoa
  • 2 teaspoons baking powder
  • 2 teaspoons NESCAFÉ TASTER'S CHOICE House Blend 100% Pure Instant Coffee Granules
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 large eggs, at room temperature
  • 1 cup Dark Chocolate Fudge Flavor NESTLÉ COFFEE-MATE Liquid Coffee Creamer
  • 1/2 cup vegetable oil
  • 1 cup hot water
  • Chocolate Glaze (recipe follows)
  • Fresh raspberries (optional)

 

Directions

PREHEAT oven to 350° F. Spray 10-inch (12-cup volume) Bundt pan with nonstick cooking spray.

COMBINE flour, sugar, baking cocoa, baking powder, instant coffee, baking soda and salt in large mixer bowl; beat on low speed to combine.

ADD Coffee-mate, oil and eggs to the flour mixture and then beat until combined. Reduce speed to low and gradually add water. Once incorporated, beat on high speed for about 2 minutes. Spoon batter into prepared pan.

BAKE for 40 minutes or until wooden pick inserted in cake comes out almost clean. Cool in pan on wire rack for 10 minutes; invert onto wire rack to cool completely. Drizzle with chocolate glaze. Serve with raspberries.

FOR CHOCOLATE GLAZE:
WHISK
together ½ cup powdered sugar, ¼ cup NESTLÉ TOLL HOUSE Baking Cocoa, 2 tablespoons Dark Chocolate Fudge Flavor NESTLÉ COFFEE-MATE Liquid Coffee Creamer and 1 tablespoon melted butter in medium bowl until smooth.

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