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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 12 |
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I made this for the work holiday party after experimenting with a few similar recipes. It was very good and was the first dessert finished! The best part is that it is really easy to make. I used Betty Crocker Super Moist cake mix, and Jell-O Sugar Free Fat Free chocolate pudding because that's what I had in the house - but I'm sure any brand of cake mix and any type of chocolate pudding would work well. I made it the day before so the syrup had plenty of time to soak into the cake. Ingredients:
1 (18 1/4 ounce) box yellow cake mix |
1 (1 ounce) box fat-free sugar-free instant chocolate pudding mix |
4 eggs |
1/4 cup water |
1/2 cup vegetable oil |
3/4 cup kahlua |
1 cup dark chocolate (chopped or morsels) |
chocolate syrup |
Directions:
1. Preheat oven to 325 degrees F.
2. Grease and flour a 10 inch Bundt pan (or a 9 x 13 pan).
3. In a large bowl, combine cake mix and pudding mix.
4. Mix in eggs, water, vegetable oil and Kahlua. Blend thoroughly.
5. Bake in preheated oven for 60 minutes or until toothpick inserted into cake comes out without batter.
6. Cool for 10 minutes in the pan, then invert onto a serving dish.
7. Prick top and sides of cake. Drizzle chocolate syrup over the top and sides.
8. Store and serve cake at room temperature.
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