Cappuchino Bundt Cake


Cooking spray

1/4 cup sugar

1/2 c Chocolate chips
1/2 c Chopped walnuts
1 pk Yellow cake mix 
1 1/4 cup coffee 
3 x Large eggs


Prepare a 12 cup bundt pan with cooking spray, then sprinkle lightly with sugar. Preheat over to 325F. In a large bowl, make cake according to directions, substituting coffee for the water. Mix slowly with elextric mixer to moisten. Then beat at medium speed 2 minutes. Add nuts and chocolate chips. Pour cake batter into pan and bake 60 minutes. Cool on rack 15 minutes, then invert pan on serving plate and cool completely. Sprinkle with confectioners sugar.

Coffee Chocolate Truffles

Coffee Chocolate Truffles


  • 3/4 cup heavy whipping cream
  • 8 ounces good quality, chopped semi-sweet chocolate
  • 2 tablespoons finely ground coffee beans
  • 2 tablespoons butter
  • 2 tablespoons Kahlua
  • 1.5 cups finely chopped pecans, walnuts or other nuts, or 1/2 cup unsweetened dark cocoa powder or confectioners sugar


  1. In a double broiler, bring the cream to a simmer.
  2. Slowly add the chopped chocolate a few pieces at a time, whisking constantly until the mixture is thick and smooth.
  3. Whisk in the coffee.
  4. Whisk in the butter until it is fully melted.
  5. Slowly whisk in the Kahlua. Add it very slowly if it is chilled. (This will prevent it from hardening the chocolate and harming the final product’s texture.)
  6. Remove the mixture from heat and pour it into a shallow baking dish.
  7. Place the baking dish in the fridge overnight or in the freezer until the chocolate has hardened (roughly a few hours).
  8. Once the chocolate has hardened, spread the chopped nuts or other toppings across a large, flat surface (such as a cutting board).
  9. Remove the chocolate from the fridge/freezer.
  10. Scoop a bite-sized piece of chocolate from the baking dish, roll it into a ball with your hands and roll it in the toppings. Set it aside on parchment paper or a baking sheet.
  11. Repeat until you have used all of the chocolate.
  12. Cover and refrigerate the truffles until they are firm.

Serve cold or at room temperature. When stored in a sealed container, the truffles keep about two weeks in the fridge or two months in the freezer… assuming you can keep yourself from eating them all first!