Chocolate Kahlua Cake

This semi-homemade cake is easy and crowd-pleasing!

Chocolate Kahlua Cake
  • 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
  1. Preheat oven to 350 degrees
  2. Grease Bundt pan with cooking spray
  3. In a large bowl, mix all ingredients except chocolate chips. Beat at medium for 5 minutes.
  4. Blend 1¼ c of chocolate chips into batter
  5. Spoon batter into Bundt cake pan
  6. Sprinkle reserved ¼ c of chocolate chips on the top of the batter; gently press into batter (cover)
  7. Bake at 350 degrees for 50-55 minutes or until inserted tootpick comes out clean
  8. Cool cake in pan for 10 minuets (it will fall) then turn cake onto cake dish to finish cooling
  9. If desired, dust with powdered sugar
  10. 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.

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