When a friend tried it for the first time she texted and asked, “What did you put in this cake? I can’t stop eating it! What have you done?!!”
I told her to blame it on Eddie since it’s his recipe.
When Eddie graduated from high school, his parents moved to Hawaii. When it got close to his birthday in December, I asked if he wanted me to make a cake for him since his family was gone. He thought that would be great so I told him if he figured out what kind he wanted I would make it.
He didn’t even have to think about it. Instead, he told me to get something to write with because he knew the recipe for his favorite cake by heart!
It became a tradition–we’ve made it every December since then. It is absolutely the most delicious chocolate cake ever and I have yet to meet anyone who has tried it who didn’t marvel at this moist, chocolatey treat. It’s so easy to make, there’s no reason not to give it a try.
I’ve only made it as a bundt cake and it just seems perfect that way. I have a mini-bundt pan that makes six of them–a fantastic size for wrapping up at the holidays and sharing with friends and neighbors. This is the bottom of the cake pan, so you can see what I’m talking about.
- 1 package Devil’s Food Cake
- 1 3 oz. package Vanilla Instant Pudding
- 2 cups sour cream
- 4 eggs
- ¾ cup vegetable oil
- ⅓ cup Kahlua
- 6 oz. chocolate chips (I use semi-sweet)
- Mix all the ingredients together except for the chocolate chips.
- Once everything is combined, add 6 oz. chocolate chips and mix again.
- Put into a Bundt pan and cook at 350 degrees for one hour.
- Sprinkle with powdered sugar to serve (optional).
If you have a mini bundt pan, you can make six cakes per cake mix and they wrap up easily for gift giving. For me, this is easier than making a lot of different types of cookies. One little cake can easily be shared by two people.
Merry Kahlua Cake Christmas!