Chocolate Kahlua Bundt Cake

October 16, 2011 § Leave a comment



We had some friends over for dinner on Friday, which meant I finally got to cook for more than just me and Jake. But what to cook? I have a ton of recipes that I’ve tried over the years which meant I had too many options to choose from. After an evening out a few weeks ago with the same couple where we had some terrible salmon that tasted like it came straight from the frozen food section, so I decided on Butternut Squash and Sweet Potato Soup and Glazed Salmon w/Steamed Broccoli. But what about dessert?

A few years ago I had a ton of cake stands leftover from my wedding (that we used as part of the center pieces), so I decided to re-gift to them friends and family. While a lovely cake stand is a gift in itself, I figured I’d sweeten the gesture by baking each recipient one of my favorite bundt cakes. This Chocolate Kahlua Bundt Cake is full of rich chocolatey goodness and (bonus) is really easy to make. It’s simple enough for a lazy Sunday afternoon but is nice enough to be served as a perfect ending to a great meal with friends. And as you can tell by the picture above, it’s a pretty popular dessert. (Sorry I didn’t get a picture of it before it was devoured!)


Chocolate Kahlua Bundt Cake

Ingredients
1 box chocolate devils food cake mix (without pudding)
1 box (3.75-ounce) chocolate pudding mix
2 cups sour cream
4 eggs
3/4 cup vegetable oil
1/3 cup Kahlua
1/2 package Ghirardelli 60% chocolate chips

Kahlua Glaze
1 cup powdered sugar
4 Tablespoons Kahlua

Directions
Preheat oven to 350 degrees.

In a large mixing bowl, put everything in except for the chocolate chips. Mix well until combined. Fold in the chocolate chips.

Grease a bundt pan (I used cooking spray) and pour the batter in. (Batter will be thick.) Bake cake for 1 hour. Check for done-ness with a toothpick. Cool in the pan for 10 minutes the turn out onto a cooling rack to cool completely.

For the glaze, whisk together powdered sugar and Kahlua and pour over cake.

(This cake can be made a day ahead. Once the cake is completely cooled, cover and store in until ready to use.)

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