Liturgical Year : Recipes : Kahlua Cake

Catholic Recipe: Kahlua Cake

INGREDIENTS

1 package Devil’s Food Cake mix
1 cup Kahlua (may substitute non-name brand coffee liqueur or for stronger taste, coffee brandy)
¾ cup butter or coconut oil, melted
4 eggs
1 cup whole sour cream
6 ounces semisweet chocolate chips (mini-morsels work best, as they distribute and melt more readily)

Details

Prep Time: N/A

Difficulty: N/A

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Origin:

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Food Categories (2)

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Feasts (2)

This recipe has been a family favorite for many years and makes a wonderful rich, moist, chocolate cake, fit to serve the most honored guests. I prefer Duncan Hines devil’s food cake mix.

Many people serve "Devil's food" type food for the feast of St. Michael, and this recipe would work well.

DIRECTIONS

Preheat oven to 375° F. Grease and flour a Bundt or tube pan. (You could also use cocoa instead of flour.)

Mix all ingredients except chips together and beat 2-3 minutes.

Add chips and beat 1 minute.

Pour into a greased and floured Bundt or tube pan and bake for 50-55 minutes. It's okay to undercook – better moist. If toothpick inserted has a few crumbs but not liquid, cake is ready.

Before serving (after completely cooled) sprinkle with confectioner’s sugar. For extra special presentation, drizzle with melted chocolate and decorate with fresh strawberries.