Ingredients for Frangelico Chocolate Cake
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How to Make Frangelico Chocolate Cake
- Preheat oven to 325°F (160°C). Grease and flour a 10-inch tube pan or 12-cup bundt pan.
- Sprinkle 1/2 cup chopped nuts (e.g., pecans, walnuts) evenly over the bottom of the prepared pan.
- In a large bowl, combine one 15.25-ounce box of chocolate cake mix, one 3.4-ounce box of instant chocolate pudding mix, 4 large eggs, 1 cup water, 1/2 cup vegetable oil, and 1/4 cup Frangelico.
- Mix until just combined. Do not overmix.
- Pour batter over the nuts in the prepared pan.
- Bake for 60-70 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a serving plate.
- Prick the top of the cake with a fork.
- **Prepare the Glaze:** In a small saucepan, melt 1/4 cup butter over medium heat.
- Stir in 1/4 cup water and 1 cup granulated sugar.
- Bring to a boil, stirring constantly, for 5 minutes.
- Remove from heat and stir in 1 tablespoon of Frangelico (or rum).
- While still warm, brush the glaze evenly over the top and sides of the cake, allowing it to absorb.
- Repeat steps 12-13 until all the glaze is used or the cake is sufficiently glazed.
- Let the cake cool completely before serving.
Nutrition Information (Approximate per serving)
Sodium
27 g
Sugar
181g
Fat
51g
Carbs
22g
