My dear friend, Debbie, from California gave me her amazing recipe for this Kahlua Cake. She usually makes the cake in two small bundt pans and puts it in the freezer, so that she will have some cake on hand for guests or to give to a friend who needs cheering up. The cake is really moist, so it freezes well. It is also rich and chocolately. The best part of this cake is that it is so easy to make! It starts with a boxed mix, but it ends up tasting like its been made from scratch. I made the cake twice over the holidays, once for Christmas Eve and once for New Year's Eve. For New Years, I made it with a simple raspberry sauce - raspberries and a cup of sugar. You could also serve it with fresh raspberries, dusted with powdered sugar. On Christmas Eve, our friend said that this was the best chocolate cake he had ever had. I took another small one up to him and he put it in the fridge in individual servings, so he could have a piece every day.
From Deb R.
1 package Chocolate Fudge Cake Mix
1 package Vanilla Instant Pudding
1/4 cup Oil
1/4-1/2 cup Kahlua (1/2 is the best)
1 pint Sour Cream
12 ounce package of Chocolate Chips
Preheat oven to 350°F. Mix all the ingredients together as listed and pour into a Bundt or tube pan. Bake at 350°F for 1 hour. Serve with whipped cream, ice cream, raspberry sauce, or powdered sugar.
We will have to make the cake again and actually remember to take a picture this time, before the cake is half gone!