Barb’s Kahlua Cake
A very easy, delicious doctored-up cake mix recipe- made in a bundt pan.
Servings 10 Servings
Ingredients
- 1 15.25- ounce box chocolate cake mix
- 1 3- ounce box instant vanilla pudding
- 2 cups sour cream
- 1/3 cup Kahlua
- 1/4 cup vegetable or canola oil
- 2 large eggs
- 12- ounce package chocolate chips
Instructions
- Preheat the oven to 350 degrees F. Grease and flour a 9-inch Bundt pan. (A 10-inch Bundt pan can be used but the cake will be shorter and will bake differently.)
- Mix together the cake mix, pudding, sour cream, Kahlua, oil, and eggs. Stir in the chocolate chips.
- Pour into the prepared Bundt pan, and bake 45 to 50 minutes, or until a toothpick inserted into the center comes out clean.
- When the cake is done, remove from oven and loosen cake from sides of the Bundt pan. Turn out onto a decorative plate and top with glaze. Let cool. Don’t worry - The cake WILL fall, and it will be very moist.
Glaze for Barb’s Kahlua Cake
Ingredients
- 2 tablespoons cocoa
- 1 tablespoon plus 2 teaspoons water
- 1 tablespoon oil
- 1 tablespoon corn syrup
- 1 cup XX confectioners’ sugar
Instructions
- Cook and stir water, cocoa, oil and corn syrup over low heat until smooth.
- Remove from heat and beat in 1 cup powdered sugar until smooth.
- While the glaze is hot, immediately spread/drizzle over cake.
