Every now and again a recipe intrigues me even though it is not the kind of thing that I would usually make. This one starts with a cake mix and a package of pudding. I know, I know, chemicals and preservatives and stuff, but sometimes there is nothing more delicious than a cake made from a mix. And let me tell ya, this cake is delicious. I saw my friend Tiffany post about this Chocolate Kahlua Cake on her Facebook page, it is her husband’s birthday cake request every year, and since I am a bore, I asked her for the recipe. I am so glad that I did. This cake is moist, chocolaty, and pretty much my idea of heaven. Booze and chocolate. Enough said.
Tiffany only sprinkles hers with a dusting of powdered sugar. Which I am sure is great, but why not up the booze factor? I bought the Kahlua for the cake and had a ton leftover so why not make a glaze?
Tiffany has a cute recipe card download on her website that you should add to your recipe box.
1 box chocolate cake mix (without pudding)
1 box (3.75-ounce) instant chocolate pudding mix
2 cups sour cream
3/4 cup vegetable oil
1/3 cup Kahlua
1 (6-ounce) package chocolate chips
1 cup powdered sugar
4 Tablespoons Kahlua
Put everything in the bowl except for the chocolate chips.
Mix for a few minutes until it is well combined.
Fold in the chocolate chips. I had a few half empty chocolate chip packages laying around, so I used a mixture of milk and semi-sweet chips.
Put the batter in a greased Bundt pan.
Bake in a preheated 350 degree oven for 1 hour.
Cool in the pan for 10 minutes. Then turn out onto a cooling rack and cool completely.
Start the glaze.
Whisk together the powdered sugar and Kahlua until smooth.
Pour the glaze over the top of the cake.
Thank you Tiffany for sharing your great recipe!