Pecan Mocha Bundt Cake With Dulce De Leche-Cafe Frosting
By: Angela
Published: Friday, February 4, 2011 - 7:39am

Ingredients




Crisco® Original No-Stick Cooking Spray
Martha White® all purpose flour, for dusting
2 tablespoons Folgers® Classic Instant Coffee Crystals
 cup hot tap water
 cup Crisco® Pure Vegetable Oil
 cup Smucker's® Chocolate Fudge Topping
4 large eggs, beaten
 cup milk
2 packages (7.4 oz.) Martha White® Chocolate Chocolate Chip Muffin Mix
 cup Smucker's® Pecans in Syrup Topping, drained
Frosting:
14 ounce can Eagle Brand® sweetened condensed milk, label removed
1/2 cup firmly packed light brown sugar
1/2 cup (1 stick) unsalted butter
1/2 teaspoon salt
1 1/2 teaspoons vanilla

Preparation

1 Preheat oven at 350°F. Grease and flour a 10" Bundt pan. 2 In a mug, spoon in coffee and add hot water. Dissolve coffee crystals. If necessary, place in microwave for 30 seconds. Set aside. 3 In a small chopper or food processor, chop pecans to a slightly chunky consistency. 4 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. 5 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. 6 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. 7 Yields: 8 - 10 Servings 8 Prep time: 30 minutes 9 Cook time: 45 minutes 10 Total time: 1 hour 15 minutes

About


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
http://marthawhite.com/promotions_news/MuffinMixChallenge/