Chocolate Kahlua Bundt Cake Food

CHOCOLATE KAHLUA® CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a fluted tube pan (such as Bundt®) with cooking spray; dust with flour.
• 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.
• 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.

RICH CHOCOLATE KAHLUA BUNDT CAKE

Steps:

• Combine all ingredients (except chips) with mixer, beat for 2 minutes on high.
• Add chocolate chips.
• Pour into greased and floured bundt pan 10".
• Bake 45 minutes at 350 degrees to 1 hour until done.
• Dust with powdered sugar.

CHOCOLATE KAHLUA BUNDT CAKE

Steps:

• Preheat oven to 350.
• In large mixing bowl, combine all ingredients except powdered sugar just until mixed. Spread into greased bundt pan (10 inch).
• Bake in preheated oven 40 to 50 minutes or until toothpick comes out clean.
• When cool, sprinkle with powdered sugar.

KAHLÚA CAKE

Steps:

• Heat oven to 325ºF.
• Mix first 7 ingredients and 1/2 cup liqueur; let stand 5 min. Pour into 12-cup fluted tube pan or 10-inch tube pan sprayed with cooking spray.
• Bake 50 to 55 min. or until toothpick inserted near center comes out clean. Meanwhile, mix remaining liqueur and powdered sugar.
• Cool cake in pan 15 min. Loosen cake from sides of pan with knife; invert onto wire rack. Gently remove pan; cool cake completely. Drizzle with icing.

KAREN'S CHOCOLATE KAHLUA CAKE

Steps:

• 1. Preheat oven to 350
• 2. Spray bottom of 12 cup Bundt Pan with flour baking spray (it is important to spray the bottom of the pan to prevent the chips from potentially sticking and tearing the top off your cake) If you don't have a flour baking spray, lightly oil and flour the pan. Be sure to discard excess flour.
• 3. Dump all ingredients, except chocolate chips, into a large bowl and whisk together until combined. Batter will be lumpy.
• 4. Add chocolate chips and stir until mixed in. Pour mixture evenly into prepared bundt pan
• 5. Bake at 350 for 1 hour. I usually check the cake at 45 minutes but have found 55-60 minutes is perfect regardless of the oven I've used.
• 6. When finished baking, allow cake to cool in the pan for a few minutes then turn it out onto a platter to finish cooling. IMPORTANT--Don't let the cake sit too long in the pan as the chips start to solidify and cause the top to stick and tear off when inverted.
• 7. Serve cake warm with vanilla ice cream or allow to cool completely.
• 8. This recipe is very versatile and the kahlua and chips can be substituted for whatever you'd like. I've changed the cake mix to yellow and made rum cake as well as used strawberry schnapps to make a strawberry cake. Substituting the semi sweet chips for mint chips makes for a really nice change. I've also substituted the cake mix with a German Chocolate mix and used milk chocolate chips. Followed the recipe, but used 2 round layer pans instead of a bundt pan. Baked for 30 mins per the box and iced with the coconut pecan icing...OH SOOOO GOOD! People love this German Chocolate cake.