I started baking this Kahlua cake when I had three young children. I loved sharing desserts with them, but extra time in the kitchen was scarce. I loved the ease of starting with a box mix. This has got to be one of my most requested recipes.
My friend and fellow baker, Missy, reminded me of this super easy, super rich and moist chocolate cake. I’ve gotten requests for this Kahlua cake recipe whenever I’ve baked it. I’ve made it for many teacher luncheons and pitch ins…although I typically bake from scratch, this doctored up cake mix recipe tastes like you spent hours in the kitchen. The oil, sour cream and bag of semi-sweet chocolate chips push an ordinary cake mix over the top. This will be the recipe your friends will beg for, too.
Remember to grease and flour your Bundt pan well to avoid sticking. I cool for just 10-15 minutes before inverting onto a cake plate. Waiting longer may cause chunks of cake to remain in the pan…I speak from experience! So if you ever need a quick dessert that will please the masses, try this decadent Kahlua cake.
Serves: 8-10 servings
- Betty Crocker Chocolate Fudge cake mix (with pudding in the mix)
- 2 eggs
- ½ cup Kahlua
- ¼ cup vegetable oil
- 1 pint sour cream
- 12 ounces chocolate chips
- Preheat oven to 350º.
- Beat together all ingredients except chocolate chips. Add chocolate chips when batter is smooth. Pour into well greased and floured Bundt pan. Bake 40-50 minutes.
- Cool about 10 minutes and turn out onto cake plate. Sprinkle with powdered sugar when cool.