Chocolate Fudge Kahlua Cake

Yield: 12 to 16 servings

Ingredients

Cake

• 1 (18.25 ounce) chocolate fudge cake mix* (with pudding in mix)
• 16 ounces sour cream
• 1/4 cup cooking oil
• 1 (12 ounce) package semi-sweet morsels
• 2 eggs
• 1/2 cup Kahlua

Chocolate Kahlua Glaze

• 1 cup powdered sugar
• 2 tablespoons unsweetened cocoa
• 1 tablespoon butter, softened
• 1 tablespoon Kahlua
• 1 tablespoon water

Instructions

1. Heat oven to 350 degrees F. Grease and flour* a 12 cup Bundt pan.

Cake

1. Combine ingredients with electric mixer; beat about 4 minutes.
2. Pour into prepared pan and bake for 50 minutes or until cake tester (or wooden pick) inserted comes out clean.
3. Cool in pan 15 to 20 minutes; turn onto cake plate.

Chocolate Kahlua Glaze

1. Away from burner, but in small saucepan, combine glaze ingredients, stir until smooth and creamy; over low heat, warm glaze 3 to 5 minutes; stir often. Drizzle over warm cake. Allow glaze to cool before serving.

Notes

* 18.25 ounce boxes of cake mix have been replaced by 16.5 ounce and 15.25 ounce boxes. To compensate for the volume loss in a 16 ounce box, whisk 6 tablespoons all-purpose flour into the dry cake mix before proceeding with the recipe. To compensate for the volume loss in a 15.25 ounce box, add 1/2 cup + 3 tablespoons all-purpose flour and 1/4 teaspoon baking powder.

** For best results, use our Pan Release!

Attribution

Posted by Marissa at recipegoldmine.com 2005/7/29 07:04.