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Never-Fail Kahlua Cake, Chickadoodle-style

A few years ago, one of my aunts made an AMAZING cake for a family party. It was death (and then probably resurrection) by chocolate. I asked for the recipe, and since then, I’ve made it several times, and everyone loves it. Well, except for the people who don’t like chocolate, but I digress.

It’s not a secret recipe or anything–a quick google search can find several versions of this, but here’s mine:

Never Fail Kahlua Cake

1 pkg. Triple chocolate cake mix (originally Swiss or German chocolate)
1 pkg. instant chocolate fudge pudding (6 oz)  (originally just chocolate pudding)
1/3 cup Kahlua liqueur
3/4 cup vegetable oil
4 eggs
1 pint lite sour cream
2 6-oz pkg. chocolate chips (This was a modification my aunt made–original calls for 1 package)

Preheat oven to 350. In a mixer bowl, place all ingredients except the chocolate chips. Mix according to cake package instructions. (WARNING: this cake will attempt to murder your electric hand mixer. Use a stand mixer. You have been warned.) Fold in chocolate chips by hand. Pour batter into a well greased floured bundt pan and bake for 50 minutes at 350. Test for doneness with toothpick. remove from oven. Cool on rack until bundt pan is room temperature, then flip onto serving platter. Dust with powdered sugar if desired.

This cake is best enjoyed when warm. We have found that 10-15 seconds per 1.5-ish-inch-outside-arc-length slice on high power in a microwave is sufficient to make the cake gooey and the chocolate melt-y. If you want to keep it this way, make sure you store it in an air-tight cake taker or some-such, as this cake will dry out and become slightly less delicious over time.

You can also bake this cake in a 9×13 brownie pan for however long the instructions on the cake mix box say to bake. It’s just as delicious, and if you make them into brownie-size pieces, you can spread them out over time. It’s a trick because they are so delicious, but they’re so worth it!

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