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!
|Prep time||15 minutes|
|Cook time||1 hour|
|Total time||1 hours, 15 minutes|
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.
- 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
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.
|Prepare the cake|
|Preheat oven to 325°F|
|In large bowl, mix together cake mix, pudding mix, oil, eggs, sour cream, 1/3 cup of the Kahlua.|
|When everything is thoroughly combined, stir in 6 ounces of the chocolate chips.|
|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.|
|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.|
|Drizzle icing over cooled cake.|