Here’s another favorite from the recipes section of my old website:
Ingredients
- Non-stick cooking spray for misting the pan
- Flour for dusting the pan
- 1 package (18.25 ounces) plain butter-recipe fudge cake mix
- 1 package (3.9 ounces) chocolate instant pudding mix
- 1 cup sour cream
- 8 tablespoons (1 stick) butter, melted
- 1/2 cup vegetable oil
- 4 large eggs
- 7 tablespoons Kahlúa or other coffee liqueur
- 1 teaspoon pure vanilla extract
- 1 cup semisweet chocolate chips
- 1 tablespoon confectioners’ sugar, sifted for garnish
Preparation
Preheat oven to 350 degrees.
Lightly mist a 12-cup Bundt pan with non-stick cooking spray, then dust with flour. (Be sure to dust out the excess flour and then set the pan aside.)
Place the following in a large mixing bowl:
- Cake mix
- Pudding mix
- sour cream
- melted butter
- oil
- eggs
- 4 tablespoons of Kahlúa
- 1 teaspoon of vanilla
Blend with an electric mixer on low for 1 minute.
After 1 minute, stop the mixer and scrap down the sides of the bowl with a rubber spatula.
Increase the mixer speed to medium and beat for 2 more minutes. The batter should look thick and well combined. (Scrap down the sides if needed.)
Fold in the chocolate chips. Make sure the chips are well distributed throughout the batter.
Pour the batter into your prepared Bundt pan and smooth it out with a rubber spatula.
In the Oven
Bake the cake for about 55 to 60 minutes. You will know it is ready when it springs back when lightly pressed with your finger and it is just starting to pull away from the sides of the pan.
Remove the pan from the oven and place it on a wire rack to cool for 20 minutes. Run a long, sharp knife around the edge of the cake and invert it onto a rack.
Final Steps
With a skewer, poke holes in the top of the cake. Spoon the remaining 3 tablespoons of Kahlúa over the cake, letting it seep down into the holes. Let the cake cool completely, 20 minutes more.
Finally, place the cake on a serving dish and dust with confectioners’ sugar. Enjoy!