Kahlua or Chocolate Coffee Cake 
INGREDIENTS:
  • 1 (15.5 oz) package chocolate cake mix. (I used super moist devils food cake mix)
  • 1 (3.5 ounce) package vanilla pudding mix 
  • 1 cup sour cream 
  • 1/2 cup vegetable oil
  • 1/2 cup water
  • 4 eggs
  • 3/4 cup Kahlua 
  • 1 teaspoon cinnamon
  • 1 (12 oz) package chocolate chips
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Glaze:
  • 1 cup powdered / confectioners' sugar 
  • 2 -4 tablespoons Kahlua 

***Kahlúa is a coffee-flavored rum-based liqueur from Mexico. The drink also contains sugar, corn syrup and vanilla bean.
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To substitute Kahlua:
  • 1/2 to 1 teaspoon instant coffee in 2 tablespoons water for 2 tablespoons Kahlua.
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​HOW TO PREPARE KAHLUA CAKE:
  • Set oven to 350°F.
  • Generously grease and flour a bundt pan. ( I use Baker's Joy baking spray with flour).
  • In a large mixing bowl combine all ingredients except for the chocolate chips.
  • Stir chocolate chips.
  • Pour into greased bundt pan.
  • Bake for 55-60 minutes.
  • Cool in a pan for 10 minutes. 
  • Turn out onto a cooling rack and cool completely.
  • Start the glaze by whisking together the powdered sugar and Kahlua until smooth, adding in more Kahlua until desired consistency is achieved.
  • Pour the glaze over the top of the cake.
  • *** If you do not want to top it with glaze, you can just sprinkle some powdered sugar over the top of the cake.

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