The Pioneer Woman Tasty Kitchen
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Chocolate Kahlua Cake

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Level: Easy

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Description

This chocolate Kahlua cake is incredibly easy to make and is always a hit at parties—it must be because of the Kahlua and vodka. It’s moist and not overly sweet and the aroma of Kahlua and chocolate is simply irresistible. I’ve added chocolate chips to the cake and a healthy helping of cream cheese frosting.

Ingredients

  • FOR THE CAKE:
  • 1 box (15.25 Oz. Size) Yellow Cake Mix, Preferably With Pudding Added
  • 1 box (3.9 Oz. Size) Instant Chocolate Pudding
  • 4 whole Large Eggs
  • ¼ cups Kahlua
  • ¼ cups Vodka
  • ¾ cups Water
  • ¾ cups Oil
  • ⅔ cups Semi-Sweet Chocolate Chips
  • FOR THE CREAM CHEESE FROSTING:
  • 2 sticks Unsalted Butter, At Room Temperature
  • 16 ounces, weight Cream Cheese, At Room Temperature
  • 1 teaspoon Vanilla Extract
  • 4 cups Powdered Sugar

Preparation

Preheat oven to 350ºF. Grease a Bundt pan and set aside.

For the cake, in a large bowl, add yellow cake mix and reserve 2 tablespoons of the cake mix in a small bowl. Add chocolate pudding, eggs, Kahlua, vodka, water and oil. Mix with a hand mixer on medium speed until combined, about 3 to 4 minutes.

Add chocolate chips to the reserved cake mix and toss to coat the chips. Add this mixture to the cake batter and gently stir to combine.

Pour cake batter into prepared Bundt cake and bake in the middle rack for 50–60 minutes or until an inserted toothpick comes out clean.

Cool in pan on a metal rack then dust with powdered sugar or top with cream cheese frosting and shaved dark chocolate.

For the cream cheese frosting, beat butter, cream cheese and vanilla until smooth and creamy. Gradually add the powdered sugar and mix until combined.

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