Easy Espresso Cake

We hope that you enjoyed your celebrations of the 50th Anniversary of Apollo 11 with our yummy cocktail, The Moon Walk.  You haven’t tried it yet?  No worries, there is still time to commemorate the historical event with a friendly cheers to NASA.

This week we are sharing with you a terrifically easy dessert that is perfect for a family reunion or last-minute get together.  You will be surprised when you see how easy it is to make this cake, and astonished with its rich, moist flavor.  We got the basic recipe from our friend Cara when she visited us for dinner one evening.  We Blind Pigged it up and bit, and now it is one of our go-to favorites.  In fact, we (Rhonda) has made it 3 or 4 times this summer.

To make this delicious dessert you will need a few basic ingredients: 1 box yellow cake mix, 1 box of instant vanilla pudding, 1 box of instant chocolate pudding, eggs, chocolate chips, water, oil, and Cafe’ Borghetti espresso liqueur.  This recipe is a popular recipe that you may have used before, but the secret ingredient is the Cafe’ Borghetti.  The espresso liqueur elevates the chocolate flavor of  the chocolate pudding and chocolate chips.  It creates a richness that is divine!

Mix all of the ingredients together with your electric mixer.  Place in a greased bundt pan  at 350 degrees for 45 minutes or until done.  Cool on a wire rack.  Remove from pan and top with chocolate sauce.  We drizzled Kerrygold Chocolate Sauce over the top of the cake for added flavor and flair.  For the chocolate sauce you need cocoa, sugar,half and half, butter, and Kerrygold Irish Cream or Cafe’ Borghetti.

If you are viewing this post via email, make sure to visit us at www.theblindpig.blog for a complete downloadable  recipe for Easy Espresso Cake.

So easy.  So tasty.  So fresh!  This will quickly become your go-to dessert.  Try it today and let us know what you think.

 

 

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