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Kahlua chocolate cake must have been invented for serious chocoholics. It has three times the chocolate; chocolate chips, baking mix and chocolate pudding.
This Kahlua chocolate cake has been a kitchen staple for many years at our house . It is super moist, keeps well and can be prepared a few days in advance. It is also the easiest and quickest cake you will ever bake. It is one of Mr. Rockies absolute favorite treats and always a big hit at any potluck.
I have to admit that this Kahlua chocolate cake is prepared with a box cake mix which is completely against all my food and baking from scratch principals. I do feel bad about it. Yes, I really do, but it is just so damn good. I can’t fight this one.
| Kahlua Chocolate Cake |
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Recipe type: Dessert
Prep time:
Cook time:
Total time:
Serves: 16-20
Ingredients
- 1 box Devil’s food cake mix (I use Duncan Hines)
- 1 small box Jello instant chocolate pudding
- 4 eggs
- ¾ cup vegetable oil
- ½ cup Kahlua
- 1 pint sour cream
- 6 ounces small chocolate chips, (big ones will sink)
Instructions
- Preheat oven to 350 F Convection. Grease a spring bundt cake pan. Set aside.
- Mix cake mix and pudding in a bigger bowl. Set aside.
- With a hand held electric mixer combine eggs, oil, Kahlua and sour cream.
- Add the liquid mixture to the dried mixture. Beat with electric mixer for about 2 minutes until well combined.
- Stir in chocolate chips with a spatula.
- Transfer dough evenly into the prepared baking pan.
- Bake for about 55 minutes in preheated oven or until an inserted wooden skewer comes out clean.
Notes
Substitute Frangelico or milk for the Kahlua.
{ 14 comments… read them below or add one }
I LOVE this! I posted the Bacardi rum and Harvey Wallbanger versions recently but have never seen this Kahlua recipe. I’m making it this weekend. It looks fantastic!!!
Cake mix? Lets hold hands and ask for forgiveness! I am kidding! A cake mix is just another ingredient necessary for the creation of potential master piece.
I actually took a sharp intake of breath when I saw your post! Yum-OOOOOOOO
It’s not against my cooking principals. I am running to the store as we speak to get my cake mix. I’ m making this and bringing to to my daughters tomorrow. She goes to college in the mountains and stayed there this summer. She will love this treat for sure.
Wouldn’t it be a perfect celebration of the 1950′s if we all baked only from scratch?! I think optimizing a mix as you have shows ingenuity and progress. I too have my stock gluten free mixes on the ready for an unplanned batch of cupcakes or a cake. It’s practical and this cake is fantastic! I can see why it is a family favorite. Would love a slice with coffee right now.
It sounds amazing! I wish I had a piece with my coffee!
Boy, can I use a slice of that! The grands have all gone home (flew Maddie home yesterday) and a lovely piece of cake would be nice right about now–why don’t we live closer! XOXO
I love your photos Kirsten. A cake mix????? Now you’ve posted something I might be able to bake.
Can’t wait to try this!
Wowza~ Happy Birthday to me! Here I come!
This cake looks AMAZING!!!
I can’t stop scrolling up and down over these amazing photos. You’ve really captured the essence of ‘chocolate cake’ in all its tempting glory. I have to make this!
This looks Delish! I would love to take cupcakes to a camp out this weekend…do you know what I would bake them at and what temp? Thanks so much!!!!
Hi Kirsten!
Do you ever have problems with the cake sinking or falling? I’ve had issues with sinking and dense, wet texture when trying recipes that use both cake mix and pudding and just wondering if you’ve had the same (I live in Denver, too.) Your cake looks like perfection!
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