Without Rival Chocolate Fudge Kahlúa Cake


Serves: 14
Total Calories: 90

Ingredients

1 (18.25-ounce) chocolate fudge (see note), with pudding in the mix, cake mix
16 ounces sour cream
1/4 cup cooking oil
1 (12-ounce) package real semisweet chocolate morsels
2 eggs
1/2 cup Kahlúa
-----------------------
Chocolate Kahlúa Glaze:
1 cup powdered sugar
2 tablespoons unsweetened cocoa
1 tablespoon margarine, softened
1 tablespoon Kahlúa
1 tablespoon water

Directions:

Preheat oven to 350°. Grease and flour a 12-cup Bundt pan. Combine ingredients with electric mixer; beat 4 minutes. Pour into Bundt pan; bake for 50 minutes or until cake tester (or toothpick) inserted comes out clean. Cool in pan 10-15 minutes; turn onto cake plate.

Chocolate Kahlúa Glaze:
Away from burner but in small saucepan, combine glaze ingredients; stir until smooth and creamy; over low heat, warm glaze 3 - 5 minutes; stir often. Drizzle over warm cake. Allow glaze to cool before serving.

Note:
You may also use a chocolate butter, with pudding in the mix, cake mix. Just as delicious!

Nutritional Facts:

Serves: 14
Total Calories: 90
Calories from Fat: 41

This Without Rival Chocolate Fudge Kahlúa Cake recipe is from the The Recipe Hall of Fame Desserts Cookbook. Download this Cookbook today.


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