Mocha Ring Cake
|Yellow cake mix||18 1⁄2 Ounce (1 Package)|
|Oil||1⁄2 Cup (8 tbs)|
|Water||1⁄2 Cup (8 tbs)|
|Coffee||250 Milliliter (1 Cup, Cooled)|
|Semi-sweet chocolate||6 Ounce, grated / finely chopped (170 Gram)|
|Powdered sugar||275 Gram, sifted (2 1/4 Cup)|
|Ground cinnamon||2 Pinch|
|Hot water||4 Tablespoon|
Grease and flour a 10-inch (25-cm) fluted Bundt or tube pan.
Preheat oven to 350°F (175°C).
To make cake, prepare cake mix with eggs and oil, if required, according to package instructions, adding prepared coffee with enough water to make up amount specified on package.
Fold in half the chocolate.
Turn batter into prepared pan.
Bake 50 to 60 minutes, following package instructions to test doneness.
Cool as indicated on package.
To make frosting, put powdered sugar and cinnamon into a small bowl.
Beat in enough hot water to give a coating consistency.
Pour frosting over cake.
Decorate around bottom edge of cake with remaining chocolate while frosting is soft.
Serving size: Complete recipe
Calories 5340 Calories from Fat 2006
% Daily Value*
Total Fat 229 g352.5%
Saturated Fat 68 g339.9%
Trans Fat 0 g
Cholesterol 634.4 mg211.5%
Sodium 3521.8 mg146.7%
Total Carbohydrates 799 g266.4%
Dietary Fiber 22.9 g91.6%
Sugars 578.7 g
Protein 50 g100.8%
Vitamin A 14.7% Vitamin C 0.08%
Calcium 14.9% Iron 45.4%
*Based on a 2000 Calorie diet