Kahlua Cake
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Serves/Makes: 16
Ready in: 1-2 hrs
- 1 box (18.5 ounce size) moist chocolate cake mix
- 1 cup sour cream
- 1/2 cup oil
- 4 large eggs
- 1/2 cup warm water
- 1 package (4 ounce size) instant chocolate pudding mix
- 1/4 cup Kahlua
- 1 package (12 ounce size) semisweet chocolate chips
***Glaze***
- 1/2 cup butter, cut in bits
- 3/4 cup sugar
- 1/2 cup Kahlua
- 1/2 teaspoon instant coffee granules
Preheat the oven to 350 degrees F. Grease and flour a 10-inch Bundt pan. Combine the cake mix, sour cream, oil, eggs, water, chocolate pudding mix, and kahlua in a large mixing bowl. Beat on low speed for 1 minute then increase the speed to medium-high and beat the cake batter for 3 minutes. Stir the chocolate chips in by hand. Transfer the batter to the prepared Bundt pan. Place the pan in the oven and bake at 350 degrees F for 45-50 minutes or until a toothpick inserted in the center of the cake comes out clean. Remove the cake from the oven and set on a wire rack. Combine the glaze ingredients in a saucepan over medium heat. Cook, stirring constantly, until the sugar and coffee granules have dissolved. Pour some of the glaze over the warm cake while still in the pan. Let cool completely then invert the cake onto a plate. Reheat the glaze gently over low heat. Drizzle the remaining glaze over the top of the cake. Store leftover cake in an airtight container.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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