Chocolate Kahlua Cake – a delicious recipe with Mix, pudding, eggs, sour cream, oil, water. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Mix first 7 ingredients together until blended well, using mixer. Batter will be thick. Blend in chocolate chips by hand.
2
Pour into greased and floured 12 cup Bundt pan. Bake at 350 for 55-65 minutes, until toothpick inserted comes
3
out clean. Cool on wire rack (20-30 minutes) Invert on plate.
4
Glaze:
5
4 tablespoons butter
6
4 tablespoons light corn syrup (Karo)
7
1 cup mini chips
8
Melt butter and Karo over low heat. Stir in chocolate chips until melted smooth. Thin with a little Kaluha to glazing consistency if needed. Spoon over cake. (I melted butter and Karo in measuring cup in microwave, then added chips and stirred, then poured over the cake.)
1214
kcal
Calories
90
g
Fat
80
g
Carbs
21
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: Devil's Food Cake Mix (no pudding in mix), 1 4-serving size instant devil's food pudding (Jell-O brand), 4 eggs, 8 oz. sour cream, and more.
Yes, Chocolate Kahlua Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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