So I guess I should just call it 'Chocolate Cake'. I've been making this cake for years and it is simply delicious. When I made it this past week, I thought the dough seemed a little thick but I went with it anyway. Once I had put the cake in the oven I realized why it was so thick - I totally forgot to put the Kahlua in! Aughh...oh well, too late now. (That's what happens when I talk on the phone and bake at the same time!)
The Kahlua didn't really make THAT much of a difference. The cake was still WONDERFUL without the Kahlua. It was just as moist and will give any chocoholic their fix. Plus for those of you that would rather not cook with alcohol or don't have Kahlua on hand you now know you can still make this yumm-o cake!
Now be warned, this cake is not made from "SCRATCH" as Boy 2 likes to point out - although it does not stop him from eating more than his fair share!
1 box devil's food cake mix, with pudding in the mix
1 small box instant fudge chocolate pudding
2 cups sour cream
1 package milk chocolate chips
4 eggs
¾ cup vegetable oil
**Feel free to add 1/3 cup Kahlua**
Preheat oven to 350 degrees F.
Coat a Bundt cake pan with cooking spray.
Mix all ingredients together by hand.
Bake for 45-50 minutes.
Now be warned, this cake is not made from "SCRATCH" as Boy 2 likes to point out - although it does not stop him from eating more than his fair share!
1 box devil's food cake mix, with pudding in the mix
1 small box instant fudge chocolate pudding
2 cups sour cream
1 package milk chocolate chips
4 eggs
¾ cup vegetable oil
**Feel free to add 1/3 cup Kahlua**
Preheat oven to 350 degrees F.
Coat a Bundt cake pan with cooking spray.
Mix all ingredients together by hand.
Bake for 45-50 minutes.
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