chocolate kahlua cake

I made this on Christmas Eve in order to bring to my aunt's house for our Christmas Day party, but since she said that they already had too many desserts, I saved it for our New Year's party. The great thing about cakes baked with liquor is the fact that it keeps it moist and preserves it for a very long time. Last year, I made coconut rum cake for New Year's, and it was a big hit, so since my house has like 5 bottles of Kahlua (coffee liquor), I decided to try chocolate Kahlua cake this year.

In a mixing bowl, I added one box of Pillsbury chocolate cake mix, one box of Jello chocolate pudding powder, 4 eggs, 1/2 cup of vegetable oil, 1 cup of Kahlua, 1/2 cup of water, and 1 cup of sour cream. Most recipes I saw called for 3/4cup or less of Kahlua, but like I've said, my Dad and I tend to put more alcohol than needed. The sour cream probably sounds gross, but you don't taste it at all. It's just there to make the cake really moist, so maybe you can substitute with plain yogurt.

For the glaze, we heated and mixed 1 cup of sugar, 4oz Kahlua, and some Amaretto (almond liquor). I decided to throw in Amaretto because people often use amaretto flavoring/syrup in their coffee. That was a nice addition, but I think I'll put even more of that next time and/or use that instead of Kahlua for the glaze.

This turned out to be a great bundt cake. My cousin, Odette, loved it a lot as did others. Personally, I think the cake tasted a little more alcoholic than what I wanted, so I'll put less Kahlua in the cake mix next time.