Chocolate Kahlua® Cake recipe

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Ingredients

cooking spray
1 (16.5 ounce) package devil's food cake mix
1 (8 ounce) container sour cream
4 eggs
½ cup coffee-flavored liqueur (such as Kahlua®)
½ cup vegetable oil
1 (3.9 ounce) package instant chocolate pudding mix
2 tablespoons grated orange zest
1 teaspoon ground cinnamon
1 (12 ounce) package mini chocolate chips
1 tablespoon confectioners' sugar, or to taste

Nutrition Info

528.3 calories
carbohydrate: 59.5 g
cholesterol: 78.1 mg
fat: 28.9 g
fiber: 2.4 g
protein: 7.2 g
saturatedFat: 11.7 g
servingSize: -
sodium: 457.7 mg
sugar: 43.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a fluted tube pan (such as Bundt®) with cooking spray, dust with flour.

  2. Combine cake mix, sour cream, eggs, coffee-flavored liqueur, oil, pudding mix, orange zest, and cinnamon in a large bowl, beat with an electric mixer on medium speed until very smooth, about 4 minutes. Fold in chocolate chips. Pour batter into the prepared tube pan.

  3. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 60 minutes. Cool in the pan for 10 minutes. Invert onto a plate, let cool completely, about 30 minutes. Dust with confectioners' sugar.

Recipe Yield

1 Bundt(R) cake

Recipe Note

There isn't much to say except fa-bu-lous!

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