Ingredients
- 1/3 cup vegetable oil
- 1/2 cup semisweet chocolate morsel
- 1/2 cup finely chopped hazelnuts
- 18 1/2 ounces yellow cake mix
- 4 teaspoons instant coffee powder
- 2 teaspoons ground cinnamon
- 3 large eggs
- 1 1/4 cups water
- confectioners' sugar
Directions
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Preheat oven to 350°F.
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Grease and flour a 12 cup bundt pan; or spray with Baker’s Joy
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Mix semi sweet morsels and chopped hazelnuts.
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Spoon evenly in bottom of bundt pan.
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In a large bowl combine dry cake mix, coffee powder and cinnamon.
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Slowly add vegetable oil, eggs and water.
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Mix slowly with electric mixer to moisten.
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Beat at medium speed for 3 minutes.
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Pour batter over topping in pan.
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Bake for 60 minutes.
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Cool on rack for 15 minutes.
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Invert cake pan onto serving plate.
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Cool completely.
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Dust with confectioners’ sugar.