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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 14 |
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I found this cake online years ago, and have altered it to my tastes. I get rave reviews everytime I make it. I hope you enjoy it as well. Ingredients:
1 (18 1/4 ounce) box devil's food cake mix (without pudding added) |
1 (5 7/8 ounce) box instant chocolate pudding mix |
4 large eggs |
2 cups sour cream |
3/4 cup oil |
1/3 cup kahlua or 1/3 cup other coffee liqueur |
6 ounces chocolate chips |
powdered sugar |
Directions:
1. Preheat oven to 350 degrees.
2. Grease a bundt pan thoroughly.
3. Mix the first six ingredients together well (for those who are lactose intolerant, you can substitute regular sour cream with a non-dairy substitute sour cream. It does not effect the taste).
4. Spoon in chocolate chips and pour cake bater into bundt pan.
5. Bake for 45 minutes.
6. Remove cake from oven and cool for ten minutes before inverting onto plate or cake saver.
7. Drizzle Icing over cooled cake.
8. For icing - mix two or three tablespoons of Kahlua with powdered sugar and purified water to taste (should be a thick, syrupy consistency).
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