Seems like there are variations of this Kahlua Cake for every day of the year! My ol’ work friend, Michelle, shared her recipe with me many years ago. I made a couple tiny adaptations to Michelle’s recipe just to highlight the Kahlua flavor. I figure if it’s called “Kahlua cake,” you better make sure it tastes like Kahlua, right?

The moistness, the texture, the flavor — all amazing!

ENJOY!

Kahlua Cake

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Serves	12
Prep time	15 minutes
Cook time	1 hour
Total time	1 hours, 15 minutes
Meal type	Dessert

This Kahlua Cake is super moist and delicious. The bonus is that it is really fast and easy to put together and makes a gorgeous presentation.

Ingredients

• 1 box Betty Crocker Supermoist Chocolate Cake Mix
• 1 Small box Jello instant chocolate pudding mix
• 3/4 cups vegetable oil
• 4 eggs
• 2 Cups sour cream
• 2/3 cups Kahlua
• 12 Ounce bag semi-sweet chocolate chips
• 4 Tablespoons dark corn syrup (maple pancake syrup works also!)
• 2 Tablespoons butter
• 1-2 Tablespoons milk

Note

Brought to you by The Recipe Wench (www.therecipewench.com)

This is a recipe given to me by my friend Michelle a long time ago.  I made just a couple changes to give the cake a little more Kahlua flavor.  I've made this cake so many times and it has always been well-received.

Directions

Prepare the cake

Step 1

Preheat oven to 325°F

Step 2

In large bowl, mix together cake mix, pudding mix, oil, eggs, sour cream, 1/3 cup of the Kahlua.

Step 3

When everything is thoroughly combined, stir in 6 ounces of the chocolate chips.

Step 4

Pour into greased bundt pan and bake for approximately 1 hour. Cake is done when toothpick inserted into cake comes out clean. After cake has cooled 15 minutes, remove from pan and allow to cool completely.

Prepare icing

Step 5

Over low heat, combine remaining 6 ounces chocolate chips, dark corn syrup and butter until chips are melted. Add Kahlua to taste as well as a little milk to thin the icing out.

Step 6

Drizzle icing over cooled cake.