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Kahlua Cake Recipe

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This recipe for Kahlua Cake, by , is from The Shogren Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Heather Fong

Category:
Category:

Ingredients:  
Ingredients:  
1 box devil's food cake mix
1 cup Kahlua
1 cup sour cream
4 eggs
3/4 cup vegetable oil
6 ounces semisweet chocolate chips or 6 ounces mini chocolate chips

Glaze:
1 cup sifted confectioners' (powdered) sugar
1/4 cup Kahlua

Directions:
Directions:
Preheat oven to 350. Grease and flour (or spray with cooking spray) a 10 inch Bundt pan. Remove 2 Tb cake mix to a food processor or blender. Add chocolate chips and pulse until they resemble mini chocolate pieces. (This step is not needed if you use mini chocolate chips). Mix the remaining cake mix with the Kahlua, sour cream, eggs and oil. Beat with a mixer for two minutes. Fold chips into the batter. Pour batter into prepared cake pan and bake for 55 to 60 minutes, until tester inserted in cake comes out clean. Cool cake, in the pan, on a wire rack for at least 10 minutes. While cake cools, make the glaze by mixing the sugar and Kahlua together until smooth. Invert cake onto a wire rack set inside a cookie sheet (to catch the glaze runoff). Drizzle the glaze over the warm cake until it is all used up. When cake has cooled sufficiently, place on a serving platter. Serve the same day or for best flavor, wrap the cake in plastic wrap and store in a cool place for up the 3 days.

Number Of Servings:
Number Of Servings:
12
Personal Notes:
Personal Notes:
One of our favorite "dump cakes" (as in dump in the ingredients, and bake).

 

 

 

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