Chocolate Coffee Pound Cake with Truffles

Chocolate Coffee Truffle Cake

Oh Boy, this cake was amazing and so pretty! I took this to gathering on Sunday night and it was really fabulous. The men and women alike really loved it. I just made a Duncan Hines Dark Chocolate Cake mix according to the directions on the box that makes it into a pound cake with pudding mix (I use either White Chocolate Instant pudding or Cheesecake Instant Pudding mix) and then bake it in a tube pan. When it is cooling, I poked holes in it and poured about 1/2 cup of cooled coffee into the holes which I made every 2″ or so around the top of the cake. When it was cool, I frosted it with my chocolate frosting recipe which is under desserts on the blog, except instead of using whipping cream or milk, I used left over coffee for the liquid to thin it to pour over the warm cake. I then made the truffles which I posted on the blog about a week ago and rolled them in chocolate sprinkles and placed them around the cake. Put in fridge for a few hours and then sliced it and served. You can make it a day before and keep it covered in the fridge until about an hour before serving. Then bring it out and let it sit for an hour before slicing and serving.