Pecan Mocha Bundt Cake With Dulce De Leche-Cafe Frosting
Martha White® all purpose flour, for dusting
2 tablespoons Folgers® Classic Instant Coffee Crystals
cup Smucker's® Chocolate Fudge Topping
4 large eggs, beaten
14 ounce can Eagle Brand® sweetened condensed milk, label removed
1/2 teaspoon salt
1 1/2 teaspoons vanilla
Preheat oven at 350°F. Grease and flour a 10" Bundt pan.
In a small chopper or food processor, chop pecans to a slightly chunky consistency.
In a large bowl, using an electric mixer, combine coffee (less 1 Tablespoon), oil, fudge topping and milk. Add eggs, 1 at a time, beating well after each addition. While mixing, gradually add muffin mix until just combined. Consistency should be chunky due to chips in muffin mix. Fold in chopped pecans.
Scrape the batter into the prepared pan. Tap the pan firmly on a flat surface 2 or 3 times to remove any air pockets. Bake for 35 to 40 minutes, or when using a cake tester or toothpick inserted in the center comes out clean. Remove the cake from oven and set on a wire rack to cool for 10 minutes. Turn the cake out onto the rack and cool for 20 minutes.
While cake cools, prepare frosting. Combine first 4 frosting ingredients in a 3-Qt. saucepan. Bring to a boil, stirring constantly with a wooden spoon. Turn down heat. Cook the mixture 3 to 5 minutes over medium-low heat. Remove from heat and stir in vanilla. Gradually stir in coffee until desired consistency. Cool frosting for at least 5 minutes. Pour frosting over cooled Bundt cake, letting frosting ooze down the sides. Serve slices.
Yields: 8 - 10 Servings
Prep time: 30 minutes
Cook time: 45 minutes
Total time: 1 hour 15 minutes
This recipe has been entered into the Martha White's Muffin Mix Challenge - if you could vote, that would be terrific and you'd win too
February 4, 2011