Kahlua Cake
(from JenniferGM’s recipe box)
This recipe is from a roommate from college. I prefer Duncan Hines devil’s food cake mix. I’ve used all different kinds of sour cream (non-fat, reduced). All work fine, but regular is my preferred.
Easy to make chocolate cake that is moist and rich.
Source: Jennifer Miller
Prep time: 20 minutes
Cook time: 55 minutes
Categories: Desserts
Ingredients
- 1 package Devil’s Food Cake mix
- 1 cup Kahlua (may substitute non-name brand coffee liqueur or for stronger taste, coffee brandy)
- 3/4 cup vegetable oil
- 4 eggs
- 1 cup sour cream
- 6 ounces semisweet chocolate chips (mini-morsels work best, as they distribute and melt more readily)
Directions
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Preheat oven to 375° F. Grease and flour a Bundt or tube pan. (You could also use cocoa instead of flour.)
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Mix all ingredients except chips together and beat 2-3 minutes.
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Add chips and beat 1 minute.
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Pour into a greased and floured Bundt or tube pan and bake for 50-55 minutes. Okay to undercook – better moist. If toothpick inserted has a few crumbs but not liquid, cake is ready.
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Before serving (after completely cooled) sprinkle with confectioner’s sugar. For extra special presentation, drizzle with melted chocolate and decorate with fresh strawberries.