Monday, August 2, 2010
Chocolate Kahlua Cake
Yummy!! I found this recipe in the new Demarle Dessert cookbook and it is so good!
Any 18-22 oz package Chocolate Cake mix. I used a Duncan Hines Devil's Food mix
1 cup sour cream
1 cup Kahlua
1/4 cup vegetable oil
1 cup semi-sweet chocolate chips
Preheat oven to 340. In the mixing bowl, combine cake mix, eggs, sour cream, Kahlua and oil. Beat with an electric mixer for 1-2 minutes until blended. Do not over mix. Stir in chocolate chips with spatula. Place Fluted Bundt Mold on perforated baking sheet. Pour batter into mold. Bake for 45 minutes. Check to see if cake is done with toothpick. Do not over bake! Remove from oven and cool for 15 minutes in pan before unmolding. You can spinkle powdered sugar on top, drizzle with melted white chocolate chips or decorate with whipped topping. But I did not do any of those and it was perfect as is, and it is so easy to make!!