I met my husband in college; neither of us had a car or a dollar to our name. We ate spaghetti noodles for dinner and rode our bikes between campus, the beach, and the grocery store. Oh, the memories of riding our bikes to the grocery store, trying to ride back to his apartment while balancing grocery bags and bundles of firewood on the handlebars. We studied for hours in the campus coffee shop and made chocolate cream pie at his apartment. There was always money for chocolate cream pie.
After that first year, I returned home for the summer, but traveled the 500 miles down to see him for his birthday in July. I was still without a car, but I was determined to make him a surprise birthday cake – this chocolate Kahlua cake that my mom always made. I must have walked to the grocery store, or perhaps I had stored my bike at his place for the summer. Nevertheless, I made the trek to the grocery store while he was at work and picked up the few ingredients needed to make the BEST chocolate cake in the history of the world. I came back to the apartment, mixed up the cake, set it out on a plate feeling quite proud of myself, and waited for him to get home. The dog ate the cake. The whole entire cake. Now, you might freak out because the dog just ate an entire chocolate cake filled with an entire bag of chocolate chips, and we all know that chocolate can kill dogs. But, this was Woody. And I knew he had eaten entire boxes of See’s candy without a flinch. I went back to the grocery store. I baked another cake. I didn’t have time to let the cake cool and I dumped it out of the bundt pan too soon; the cake split in half. My husband came home from work and we had a good laugh (or did we?) about the ordeal of this first birthday cake. It may have been a mess, but it was still the best damn chocolate cake he’d ever had. We still make this cake several times a year. And that wasn’t the last chocolate cake that dog ever ate.
CHOCOLATE KAHLUA CAKE Print this Recipe!
1 box German chocolate cake mix (with pudding in the mix)
1/2 cup Kahlua liquor (can substitute coffee)
1/4 cup vegetable oil
1 – 16oz. tub sour cream (light or fat-free is fine)
1 – 12oz. package semi-sweet chocolate chips
powdered sugar (for dusting)
- Combine all ingredients, except the chocolate chips and powdered sugar, and beat well.
- Fold in chocolate chips.
- Pour batter into a well-greased bundt pan.
- Bake at 350 degrees for 40-45 minutes or until the cake springs back when lightly touched.
- Cool for 10 minutes or until pan can be managed with bare hands.
- Slide spatial around cake to loosen from pan; carefully remove the cake to a cooling rack and allow it to cool completely.
- Transfer to cake platter.
- Dust with powdered sugar immediately before serving.
Just a few notes about this cake: It is SO easy to mix up and pop in the oven, this is my husband’s recipe of choice when he’s baking something to take to his office for work parties and such. It is NOT easy to cleanly pop out of a pan. Grease that pan really well and it is imperative that you remove it from the pan at the right time. I’ve found that if you can handle the pan with your bare hands, but before it’s totally cooled, that you’ll have the best chance. I also use a tiny spatula and work it down around all the sides and as much of the top of the cake as I can before tipping the pan upside down. If some of the cake gets stuck in the pan, just use your spatula to loosen what’s left and then plunk it out on top of the rest of the cake. Once the powdered sugar is on there, no one will even notice that there’s a break in the cake. And if they do, they won’t care once they get it into their mouths! Also, if you prefer a non-alcoholic version, we substitute coffee or espresso for the Kahlua. It is not the same, but it is still delicious. Happy baking!