Recipe provided by Dale & Jill McCall
Are you ready for a chocolate fix? Yes? Well so was I the night our friends baked this delicious chocolate Kahlua cake and brought it to our church study group. That night, this cake was food for the soul, medicine for the spirit and happiness on a plate! It was so good, I just had to share the recipe with you. I promise if you bake it, they will love it – enjoy!
- Duncan Hines Devil’s Food Cake Mix (no pudding in mix)
- 1 4-serving size instant devil’s food pudding (Jell-O brand)
- 4 eggs
- 8 oz. sour cream
- 1/2 cup oil
- 1/2 cup Kahlua
- 1/4 cup water
- 18 oz. mini semi-sweet chocolate chips (reserve 1 cup for Glaze, below) – (1 1/2 pkgs of chips)
Mix first 7 ingredients together until blended well, using mixer. Batter will be thick.
Blend in chocolate chips by hand.
Pour into greased and floured 12 cup Bundt pan.
Bake at 350 for 55-65 minutes, until toothpick inserted comes out clean. Cool on wire rack for 20-30 minutes. Invert on plate.
- 4 tablespoons butter
- 4 tablespoons light corn syrup (Karo)
- 1 cup mini chips
Melt butter and Karo over low heat. Stir in chocolate chips until melted smooth. Thin with a little Kahlua to glazing consistency if needed. Spoon over cake.
Tip: I melted butter and Karo in measuring cup in microwave, then added chips and stirred, then poured over the cake. Enjoy!