Ingredients
- 1 (18.5 oz.) pkg. Devil's Food Cake Mix
- 4 eggs
- 1 Cup Sour Cream (I use full strength, not lite)
- 1 Cup Kahlua (or coffee flavored liqueur)
- 3/4 Cup vegetable oil
- 1 (6-oz.) pkg. semi-sweet chocolate chips (that can be optional if you like)
Preparation
Step 1
In a large bowl, combine cake mix, eggs, sour cream, Kahlua, and vegetable oil. Use low speed on electric mixer to blend well. Then increase speed to medium-fast and beat for 3-5 minutes.
Stir in chocolate chips. Pour into a greased and floured bundt pan.
Bake at 350 degrees for 55-60 minutes or until cake tester inserted in center of cake comes out clean. I start checking mine at about 50-53 mins. Cool in the pan for about 30 mins. Loosen and invert it on a plate and let it cool completely before frosting.
THIN CHOCOLATE ICING:
Can be used for eclairs, and a lot of other stuff too, like chocolate cookies.
Melt together over hot water (I just do it on very low in a 2-3 qt. sauce pan)
1 sq. unsweetened baking chocolate (1 oz.)
1 tsp. butter (I wing it...it's like more than that)
Remove from over hot water, or from the stove.
Blend in....
1 cup Sifted Confectioners sugar
2 Tblsp. boiling water
Beat ONLY until smooth but NOT STIFF. It should be still shiny. If not, add another drop of two of that hot water. Spread over top of cake and let is run down the inside and sides as it wants to.
NOTE: DOUBLE THE ICING RECIPE FOR THIS CAKE!!
ALSO: Important to keep say a metal measuring cup or so on a burner with simmering or very hot water. This icing will start to get thick and dull looking on you in a matter of minutes. You have to drizzle or spread fast. So just move to the stove and stir in about a tsp. or even just a few drops of the hot water in it and stir briefly. It will get a tad runnier again and be all shiny, which is what you want. you'll have to do this a few times. ** Also, a friend made this using only 3/4 cup Kahlua (was all she had) and she then added enough water to make up that 1 cup.