Chocolate Kahula Cake
By Barbara Rose Farber
Description
Totally decadent, and rich, one Bundt cake will serve 18 people. This
cake is so easy, yet those you serve it to will think it took hours. Top
with vanilla ice cream.
Ingredients
1 chocolate cake mix, w/o pudding in the mix
1 box instant chocolate pudding, not sugar free kind
4 eggs
1 pint (2 cups) sour cream
2/3 cup vegetable oil
1/3 cup Kahlua
6 oz. semi sweet chocolate morsels, not mini size
Directions
Prepare Bundt pan by spraying with "bakers choice" baking spray. Preheat
oven to 350 degrees.
In a large bowl, beat together the eggs, sour cream, oil and Kahlua till
no white streaks of sour cream remain.
Add cake and pudding mixes, beat till all dry ingredients are
incorporated well.
Using a spatula, stir in the chocolate morsels till they are evenly
distributed in the batter.
Pour the thick batter into the prepared Bundt pan, smooth top of batter
with spatula.
Bake in the center of the oven for 50 minutes. Test with cake tester or
wooden pick. IMPORTANT!! Chocolate can burn very quickly. Any undone
cake on the tester or pick will be cool to the touch. Any melted
chocolate will be hot to the touch. If the cake requires additional
baking, turn off the oven and bake for 5 - 10 minutes more, NEVER
exceeding a total time of 60 minutes.
Allow cake to cool in pan on a rack for 15 minutes, during this time the
cake will settle slightly.
Invert onto a cooling rack, and cool completely.
Transfer to a serving plate, store very lightly covered, I like to use
plastic wrap, using my finger to poke a hole in the center so that it is
not completely wrapped. Serve with scoops of real vanilla bean ice
cream, it brings out the Kahlua.
Never frost, it makes the cake mad!
Prep Time: 10 Min
Servings: 18
--
*Ginny Butterfield
Cranberry Twp, PA
*
[Non-text portions of this message have been removed]
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