Frangelico Chocolate Cake
photo by Julie Bs Hive
- Ready In:
- 1hr 25mins
- Ingredients:
- 11
- Serves:
-
10-12
ingredients
- 1 cup hazelnuts, chopped
- 1 (520 g) package chocolate cake mix (do not add other ingredients on the box)
- 1 (92 g) package instant chocolate pudding mix
- 4 eggs
- 1⁄2 cup cold water
- 1⁄2 cup cooking oil
- 1⁄2 cup Frangelico
-
glaze
- 1⁄2 cup butter
- 1⁄4 cup water
- 1 cup sugar
- 1⁄2 cup Frangelico
directions
- Sprinkle nuts over bottom of greased 10 inch tube pan or 12 cup bundt pan.
- Stir together cake mix, pudding mix, eggs, water, oil and Frangelico.
- Pour batter over nuts.
- Bake at 325 in oven for 1 hour.
- Cool 10 minutes in pan.
- Invert onto serving plate and prick top.
- Glaze-----------------.
- Melt butter in saucepan.
- Stir in water and sugar.
- Boil 5 minutes, stirring constantly.
- Remove from heat.
- Stir in rum.
- Brush glaze evenly over top and sides of cake.
- Allow cake to absorb glaze.
- Repeat until glaze is used up.
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Reviews
-
This cake was an absolute hit! One thing I did different, as it was taking forever to soak the simple syrup into the cake. I took the same bundt pan I made the cake in, put the syrup in, carefully out the cake back in the same way I took it out. The syrup comes to the top and I used a pastry brush to bring it up over the bottom of the cake! Worked like a charm! Still giving it 5 stars, bu would put this method into the recipe!
-
Excellent! Cake has a soft, fluffy, cloud-like texture. One half cup of batter in each made 12 mini bundts which took about 25 minutes to bake. The glaze was not overly sweet which was an added plus. I'll be making these again for my Christmas table. Thank you for sharing. Update: I've done 9 of these up as Christmas/Hostess gifts. Thanks for one of the best recipes on Zaar.