This semi-homemade cake is easy and crowd-pleasing!
Chocolate Kahlua Cake
Author: Kathy Gill
- 1 package Devil's Food cake mix
- 1 (small) package chocolate (or fudge or devil's food) instant pudding mix
- 1 pint (2c) sour cream
- 4 eggs
- ¾ cup melted butter
- ⅓ cup Kahlua
- 1 T vanilla
- 1½ c semi-sweet chocolate chips (~12 oz by weight)
- Powdered sugar to dust cake
- Optional: 1 pint (2c) heavy cream, ⅓ c sifted powdered sugar, ⅓ c Kahlua
- Preheat oven to 350 degrees
- Grease Bundt pan with cooking spray
- In a large bowl, mix all ingredients except chocolate chips. Beat at medium for 5 minutes.
- Blend 1¼ c of chocolate chips into batter
- Spoon batter into Bundt cake pan
- Sprinkle reserved ¼ c of chocolate chips on the top of the batter; gently press into batter (cover)
- Bake at 350 degrees for 50-55 minutes or until inserted tootpick comes out clean
- Cool cake in pan for 10 minuets (it will fall) then turn cake onto cake dish to finish cooling
- If desired, dust with powdered sugar
- Optional: Beat 2 cups heavy whipping cream with ⅓ cup sifted powdered sugar until thickened. Gradually beat in ⅓ cup Kahlua. Serve on the side with cake.
I have used both Pillsbury and Betty Crocker cake mixes; cannot tell a difference. Be sure instant pudding is not sugar-free. Be sure cake is completely cool before covering, especially if you've dusted with powdered sugar. May substitute vegetable oil for melted butter. If you reserve more than ¼ c chips for bottom of cake, be warned that the finished product may not retain integrity when you remove it from the Bundt cake pan!
Originally shared on the WetLeather database.