Oh yes, you read that correctly.
Dark, Rich, Deep, Fudgey Chocolate Bundt Cake topped with a deliciously decadent and simple Kahlua Glaze.
When this month’s Crazy Cooking Challenge
was announced as the search for the ULTIMATE Chocolate Cake recipe, I immediately did 2 things: 1) Groaned (remember? 17 Day Diet) 2) jumped on the internet and started searching.
I am a complete and total chocolate snob and any old chocolate cake just doesn’t get my taste buds dancing – up to this point in life, the only two chocolate cakes that have earned my love and passion are the German Chocolate Cake and Texas Sheet Cake.
It took me a couple of days to find a cake recipe that got me excited. I don’t know WHY I didn’t immediately go to Bree’s blog ~ she is after all, fairly amazing and I’m so excited to meet her and be a Food Community Leader with her in a few weeks at Blissdom.
I was immediately drawn to this recipe by the combination of chocolate and Kahlua – I have fond memories of late nights on my apartment patio with my roommate (and pledge class sorority sister, Nicole) that involve kahlua and cream and laughing until we cried. I honestly couldn’t tell y’all the last time that I had Kahlua – so off I went to the liquor store and then the grocery store for cake mix and pudding (yes, cake mix – deal with it)
The only changes that I made to Bree’s Recipe were to use Dark Chocolate Fudge cake mix, Dark Chocolate Chips and a Fudge Pudding (why yes, I am a Dark Chocolate lover, why do you ask?)
I made this cake for Nathan’s birthday party (along with non-alcoholic cupcakes for the kids) and I would have taken beautiful pictures of a slice of cake accompanied by the Kahlua bottle and some dark chocolate chips – if the cake hadn’t been positively inhaled and devoured. There were actual, honest to goodness moans of delight from everyone who tasted the cake.
Wickedly – sinfully – amazingly tonguegasmic, that is what this cake is.
Ingredients
- 1 (18.25 oz) box Dark Chocolate Fudge Cake Mix (without pudding in the mix)
- 1 (3.9 oz) box Chocolate Fudge Pudding Mix
- 2 C Sour Cream
- 4 large eggs
- 3/4 C vegetable oil
- 1/3 C Kahlua
- 1/2 bag or 6 oz dark chocolate chips
- 1 C powdered sugar
- 3 Tbsp to 1/4 C Kahlua
Instructions
- Preheat oven to 350° F
- Spray a bundt pan with baking spray - or grease and coat with cocoa powder to prevent sticking
- In a large mixing bowl combine: Cake Mix, pudding, sour cream, eggs, vegetable oil and Kahlua.
- Mix well
- Using a spatula or wooden spoon - fold in the chocolate chips
- Pour the batter into your prepared bundt pan
- Bake for roughly 1 hour; when I checked my cake at 50 minutes - it was done
- Cool in the bundt pan for about 10 minutes, turn the cake out onto a wire cooling rack and allow to cool completely.
- Once the cake is completely cooled, start the glaze.
- Combine the Kahlua and powdered sugar and whisk until smooth - more powdered sugar will give you a thicker consistency - a hint of cinnamon will add an additional depth to the cake
- Pour the glaze over the cake and enjoy
Rachel Says
This cake is sinfully, wickedly rich and fudgey - serve with a tall glass of milk, hot coffee or even a colorado bulldog. Be prepared for offerings of love and servitude for another slice :-)
and the rich buttery flavor is enhanced by cinnamon, brown sugar, walnuts and even sour cream. Y’all should have seen Princess’ face when I told her there was sour cream in this cake
that won my husband over. This is the recipe that lock, stock and barrel sold him on the diet and kept him going through the 1st cycle.
