Chocolate Kahlua Cake

Chocolate Kahlua Cake

This recipe comes from my late Aunt Caroline. She would often make this cake for Thanksgiving and it was one of my favorite desserts. It's rich, moist, and full of Kahlua coated chocolate - what's not to love? You can either use a box of Devil's Food cake mix or you can make your own using a few simple ingredients.
  • Prep: 15 min
  • Cook: 1 hour
  • Total: 1 hour 15 min
  • Serves 12
Chocolate Kahlua Cake
  • 1 tablespoon vegetable oil
  • 1 tablespoon flour
  • Preheat oven to 350°F. Generously grease and flour a bundt pan. Tap out any excess flour.
  • Cake Mix
  • 1 box Duncan Hines Devil Food Cake Mix
  • Although I hardly ever use cake mix in my recipes, it's a part of the nostalgic flavor that I grew up.
  • 10 ounces all-purpose flour
  • 10 ounces brown sugar
  • 4 ounces Dutch-process cocoa
  • 1 teaspoon baking soda
  • ½ teaspoon kosher salt
  • If you prefer not to use a store bought mix for whatever reason, then combine flour, brown sugar, cocoa, baking soda, and salt in a large bowl.
  • Batter
  • 4 eggs
  • 1 cup sour cream
  • 1 cup Kahlua
  • ¾ cup vegetable oil
  • In a large bowl, mix together cake mix (store bought or homemade), eggs, sour cream, Kahlua, and vegetable oil. Whisk together until smooth.
  • 12 ounces chocolate chips (2 cups)
  • Add chocolate chips to batter and stir to combine.
  • Pour into prepared bundt pan. Bake at 350°F until batter sets and a toothpick inserted into the center comes out clean, about 50 to 60 minutes.
  • Remove from oven and let cool on a wire rack for 30 to 45 minutes.
  • Invert cake onto a plate and serve.
From . ( Adapted from the kitchen of Caroline Morris.

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