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
¾ cups vegetable oil
2 Cups sour cream
⅔ 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
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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, ⅓ 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.