Chocolate Kahlua® Cake Recipe

"There isn’t much to say except fa-bu-lous!"


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  • US
  • Metric
  • cooking spray
  • 1 (16.5 ounce) package devil’s food cake mix
  • 1 (8 ounce) container sour cream
  • 4 eggs
  • 1/2 cup coffee-flavored liqueur (such as Kahlua®)
  • 1/2 cup vegetable oil
  • 1 (3.9 ounce) package instant chocolate pudding mix
  • 2 tablespoons grated orange zest
  • 1 teaspoon ground cinnamon
  • 1 (12 ounce) package mini chocolate chips
  • 1 tablespoon confectioners’ sugar, or to taste
  • Directions

  • Prep
  • Cook
  • Ready In
    1. Preheat oven to 350 degrees F (175 degrees C). Grease a fluted tube pan (such as Bundt(R)) with cooking spray; dust with flour.
    2. Combine cake mix, sour cream, eggs, coffee-flavored liqueur, oil, pudding mix, orange zest, and cinnamon in a large bowl; beat with an electric mixer on medium speed until very smooth, about 4 minutes. Fold in chocolate chips. Pour batter into the prepared tube pan.
    3. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 60 minutes. Cool in the pan for 10 minutes. Invert onto a plate; let cool completely, about 30 minutes. Dust with confectioners' sugar.

    Nutrition Facts

    Per Serving: 528 calories;28.9 g fat;59.5 g carbohydrates;7.2 g protein;78 mg cholesterol;458 mg sodium.Full nutrition
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