For some reason I’ve neglected to add this cake to my blog. Good heavens! I used to make it often when our kids were living at home. It’s made with a cake mix and doesn’t have all that much Kahlua in it, but it’s divinely delicious and decadent. It comes together in a flash.
When I was visiting with my daughter Sara, she decided to whip together this cake and said, “this is your cake; remember, we used to make it all the time.” Sure enough, we did. I think this cake was my old business partner Audre’s recipe. Probably she made it for one of our potluck lunches we had at the office once in awhile. Remember when cake mix bundt cakes were just “the thing?” Everybody was making them, with rum or bourbon, or other types of alcohol additions.
This one is made with a regular cake mix – remember back then, BEFORE the cake mix producers started adding the pudding mix into the cake. I suppose you could use that type in this, then just eliminate the instant pudding. But I like this one the way it is, so we chose not to use that type. It makes a very tender cake, and VERY chocolaty. Sara made this in a jiffy – in her stand mixer she added the box mix, instant pudding, eggs, oil, the Kahlua. Then you stir in the chocolate chips, and into the bundt cake pan it went. Once baked and cooled, I made a very thin drizzle to go on it as it looked a little bare on the pretty platter with nothing. Guess you could use powdered sugar too – easier.
Sara ended up using the new Hershey brand dark chocolate pudding INSTANT mix. It worked just fine, and I’ll tell you, the chocolate flavor was intense. I think when I made it years ago I used a devil’s food cake or a German chocolate mix (one of those has a reddish tinge to the finished and baked cake) and regular Jell-O brand instant pudding. I never buy the regular Jell-O pudding anymore because I’m in love with the Hershey’s dark chocolate one.
If you look at that photo at left, you can hardly SEE the cake it’s so dark. I Photoshop’d it, to lighten it, so you could perhaps see some of the cake texture in the photograph.
What’s GOOD: everything about it. If you like chocolate, and Kahlua, well, you’ll love it all. Very intense chocolate flavor, especially if you use a dark chocolate cake mix and the Hershey’s dark chocolate instant pudding mix.
What’s NOT: nothing whatsoever. If you’re willing to eat boxed cake mixes, this one’s a winner; has been for generations of home cooks! This recipe probably exists in a thousand places on the internet already!
* Exported from MasterCook *
Kahlua Bundt Cake
Recipe By: Recipe came from an old friend, dates to the 1970s or 80s
Serving Size: 18
15 ounces chocolate cake mix
4 ounces chocolate instant pudding and pie filling
1/2 cup Kahlua
1/4 cup vegetable oil
2 cups sour cream — or yogurt unflavored (don’t use nonfat yogurt)
12 ounces chocolate chips
NOTES: DO use instant pudding, not anything else. If you use Hershey’s dark chocolate pudding and a dark chocolate cake mix, the cake will be really dark, almost black. You can also remove part of the chocolate chips and add in chopped walnuts instead.
1. Preheat oven to 350º.
2. Beat together all ingredients except chocolate chips. Add chocolate chips when batter is smooth. Pour into well greased and floured Bundt pan. Bake 40-50 minutes until a toothpick comes out clean, inserted about 1/2 inch from the center post of the bundt pan.
3. Cool about 10 minutes and turn out onto cake plate. Sprinkle with powdered sugar when cool. May also make a drizzle with powdered sugar and Kahlua, or simply milk and powdered sugar.
Per Serving: 329 Calories; 18g Fat (48.8% calories from fat); 4g Protein; 40g Carbohydrate; 2g Dietary Fiber; 35mg Cholesterol; 309mg Sodium.