Total Time
55mins
Prep 20 mins
Cook 35 mins

This is an easy cake from the "Chocolate from the Cake Mix Doctor" cookbook.

Ingredients Nutrition

Directions

  1. Place rack in the center of the oven and preheat the oven to 350 degrees.
  2. Lightly mist a 13 by 9 inch pan with vegetable oil spray.
  3. Set pan aside.
  4. Place the cake mix, water, oil, eggs and vanilla in a large mixing bowl.
  5. Blend with an electric mixer on low speed for 1 minute.
  6. Stop the machine and scrape down the sides of the bowl with a rubber spatula.
  7. Increase the mixer speed to medium and beat 2 minutes more, scraping the sides down again if needed.
  8. The batter should look thick and well combined.
  9. Pour the batter into the prepared pan, smoothing it out with the rubber spatula.
  10. Place the pan in the oven.
  11. Bake the cake until it springs back when lightly pressed.
  12. Approximately 35 minutes.
  13. Remove the pan from the oven and allow it to cool.
  14. Prepare the syrup.
  15. Place the hot water, coffee powder and sugar in a small bowl and stir until the coffee and sugar have dissolved.
  16. Stir in the Kahlua.
  17. Using a drinking straw or a chopstick, poke holes in the cooled cake.
  18. Spoon the syrup over the cake so that it seeps down into the holes.
  19. Prepare the topping.
  20. Place the yogurt, cream cheese and confectioner's sugar in a bowl and blend on low speed until thick and well combined.
  21. Spread the topping over the cake out to the edges with a spatula.
  22. Refrigerate the cake.
  23. Shortly before serving, sift the cocoa powder over the top of the cake.
  24. Store this cake covered in plastic wrap in the refrigerator for up to 3 days.

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