Kahlua cake is the easiest, richest, moistest chocolate cake you'll ever have. Dump and stir the ingredients together in one bowl, pop them into a bundt pan, and bake!
1boxGerman chocolate cake mix (w/ pudding in the mix)
2eggs
½cupKahlua liquorcan substitute coffee
¼cupvegetable oil
16 oz.sour creamlight or fat-free is fine
12oz.semi-sweet chocolate chips
powdered sugar for dusting
Instructions
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 the pan can be managed with bare hands.
Slide a spatula around the cake to loosen from the pan; carefully remove the cake to a cooling rack and allow it to cool completely.
Transfer cake to a platter.
Dust with powdered sugar immediately before serving.
Notes
Swap in cofee or espresso for the Kahlua if you'd like to make an alcohol-free cake.Grease the bundt pan really well to avoid any possible sticking. Non-stick baking spray with flour works best, but you can also grease and dust with cocoa powder.Remove the cake from the pan only once it has cooled enough to handle the pan with your bare hands.