Thread: Kahlua Chocolate Cake

KAHLUA CHOCOLATE CAKE:

Preheat Oven to 350 degrees F.
Spray Bundt Pan or angel food pan (12 cups)
I like to use Pillsbury/Crisco no-stick spray with flour.

ONE 19-22 ounce Box of Devil’s Food Chocolate Cake Mix
Four Eggs
One Cup Sour Cream
One Cup Kahlua
¾ Cup Oil
One Cup of Chocolate Chips

In LARGE Mixing Bowl, combine cake mix, eggs, sour cream, kahlua, and oil.

Beat with electric mixer for 3 minutes.

Pour a layer of batter in cake pan / add choc. chips / more batter / more chips / more batter / more chips / etc………..

Bake for 45 - 55 minutes (mine takes 55)
Check to see if it tests done.
DO NOT OVERBAKE

Cool pan for 5-10 minutes, then remove from pan to cool on wire rack.

Let cake cool completely. Place on cake dish and frost with the icing………..

ICING: (when cake is completely cooled)

3 Cups Powdered Sugar ---------------------6 TBLSP. Hershey’s Cocoa
½ stick Soft butter ----------------------------1 tsp. “pure” vanilla
2 TBLSP of Kahlua ---------------------------3 TBLSP milk
keep beating until you get the consistency you need—may add more Kahlua or powdered sugar, if necessary


NOTE: I Substitute SABROSO “licor de café” for KAHLUA Same flavor for less than half the price.
Can be made in a sheet cake pan. I cut baking time back to 45 minutes