It was another cousin, Kris' 21st birthday and I thought immediately about this cake as being quite the celebratory offering for a guy who loves chocolate and could now legally eat the icing. :) Teehee.
We all enjoyed it and now you can too.
|Picture isn't great, but the cake turned out beautifully!|
1 - Devil's Food cake mix (I only use Betty Crocker or Duncan Hines - they are more moist)
1 4-ounce vanilla or chocolate instant pudding mix
1/2 cup Kahlua
1/4 cup vegetable or canola oil
2 cups sour cream
2 cups semi-sweet chocolate chipsDirections:
Heat oven to 350F.
Combine cake mix, pudding mix, and eggs in a bowl - beat well.
Add liqueur-sour cream and oil--beat 3 to 5 min stir in chocolate chips.
Pour into greased bundt pan. I used cooking spray, liberally.
Bake 45 to 60 min or till cake
Cool in pan several min--20 to 30-- invert onto serving plate.
Let the cake cool completely - this may take over an hour...and then you can either dust it with powdered sugar OR you can make this quick (and delectable) icing...
Take 1 cup of powdered sugar and mix in 3 tablespoons of Kahlua liqueur.
It'll look like this after you stir it up until all the lumps are gone.
Then you pour it over the top of the cake. I didn't let it cool long enough so it sort of melted and soaked into the cake. It will be a thicker glaze if you wait. Patience...yes, I'm still working on it.
Then, to top it all off...I made a Kahlua whipped cream by taking a small carton - half a pint - of heavy whipping cream, 2 tablespoons of powdered sugar, and 3 tablespoons of Kahlua to my mixer and letting it whip until fluffy. Oh baby, is that yummy.
Slice a piece of cake, dollop on some Kahlua cream and you're in choco-coffee heaven. Hubby wants me to make it again for V-Day. We'll see. ;)