This cake is an older recipe, but is one my husband loves to make it when he is puttering around the kitchen. Y’all know me, any cake with hooch in it is a thumbs up. However, this really is a good, fast cake recipe that elevates the lowly box mix into company-worthy dessert.
Chocolate Kahlua Cake
- 1 box Devil’s food cake mix
- 1 pkg instant chocolate pudding mix (5.9 oz) (the larger box!)
- ¾ cup Kahlua
- ½ cup water
- ½ cup vegetable oil
- 4 large eggs
- 1 cup powdered sugar, sifted
- ¼ cup Kahlua
1) Preheat oven to 350 degrees. Grease and flour a Bundt pan, or spray it with the nonstick spray that contains flour (Baker’s Joy, Pam with Flour, etc.).
2) In a large mixing bowl, combine the cake mix, pudding mix, Kahlua, water, oil, and eggs with a hand mixer. Blend on low speed for 1 minute. Scrape down sides of bowl with a rubber spatula. Increase speed to medium and beat for 2-3 minutes more, until batter is thick and smooth. Pour the batter into the Bundt pan.
3) Bake until the cake springs back when lightly pressed with your finger and when a toothpick inserted in the center comes out clean, about 45-47 minutes. Remove from oven and place on wire rack to cool for 20 minutes. Remove cake from pan and place on cake plate or platter
4) Place powdered sugar and Kahlua in a small bowl and stir until well combined. Spoon glaze over warm cake, allowing it to drizzle down the sides and into the center. Cool completely before cutting.