I love Kahlua, and I love desserts made with Kahlua. When I saw this post at one of my favorite blogs, Lick The Bowl Good, several months back, I knew I wanted this cake to be mine. It turned out moist and delicious! We almost ate the whole thing in one day.
This might be nice to serve for Thanksgiving, if you've got somebody who doesn't care for pumpkin. Me, I'll be working. (Time and a half, baby!)
Here's Monica's recipe:
- 1 box chocolate cake mix
- 1 small box instant chocolate pudding
- 2 tsp. instant espresso powder
- 4 large eggs
- 1 cup sour cream
- 1/2 cup vegetable/canola oil
- 3/4 cup strong brewed coffee or water
- 1/2 cup Kahlua
- 1 tsp. vanilla extract
Preheat oven to 350 degrees F. Grease and flour a Bundt pan and set aside.
In a large mixing bowl, place cake mix, pudding mix and instant espresso powder and mix together with a whisk.
In a large measuring cup, mix the remaining wet ingredients together and blend til well mixed.
Pour the wet ingredients into the dry and mix until well combined with an electric hand mixer or a large whisk. Mix until well combined and lump free.
Pour cake mix into prepared Bundt pan and bake for 55-65 minutes or until a toothpick inserted in the center comes out clean.
Allow to cool in pan for 15 minutes before inverting onto a cooling rack. Once completely cooled, top with glaze (recipe below).
- 1 cup powdered sugar
- 1/2 tsp. instant espresso powder
- 1 Tbsp. Kahlua
- 1/4 tsp. vanilla extract
In a small bowl, combine all ingredients til smooth and pourable. If too thick and a few drops of water. If too thin, add more powdered sugar until the desired consistency is reached.
Pour or spoon glaze over the entire cake. Garnish with mini chocolate chips if desired. (I didn't have any so I used pecans). Allow glaze to set before slicing into cake.