Marla's Kahlua Cake

Hi everyone. Over in the “where can I find…” forum, someone has a partial bottle of Kahlua to give away since he/she has no use for it. I offered to share my recipe, and thought I’d post it here for everyone. It’s really, really, really good! Yum.

One box Devil’s Food Cake Mix (has to be that kind, can’t use plain
4 eggs
3/4 cup of vegetable oil
1 cup Kahlua (plus some extra for later)
1 cup sour cream
6 ounces semi-sweet chocolate chips (I had to use Baker’s Chocolate
Chunks because I couldn’t find Nestle’s Chocolate Chips, but they’re heavy and tend to sink too much - still tasty, though)

Put everything except the chocolate chips into a large bowl and beat
with electric mixer for 3 to 5 minutes. Stir in the chocolate chips.
Pour into a greased and floured Bundt pan (has to be this kind of pan, not a regular cake pan), and bake in a preheated oven at 350F (or 190C) for one hour (I just used my little tabletop oven, and it worked fine).

After removing from oven, let it cool in the pan for a half hour. Then pour
about a half cup of Kahlua slowly over the top, letting it sink in.
Then let it sit in the pan for another half hour, then tip it out onto a
large plate. It will need to be kept in an airtight container to keep
the alcohol from evaporating. If you don’t like the taste of alcohol, you can skip the pouring Kahlua on the baked cake. The Kahlua added to the batter will evaporate and there’s not much of an alcohol flavor. But me, I like a “loaded” cake!

I hope you enjoy this cake and pass the recipe along to friends.