Easy peasy chocolate cake! Thanks to Brooke Shafner for sharing this family recipe. It has a secret ingredient that keeps it moist…….sour cream! And another secret ingredient - Kahlua.
You can whip this up in a jif, and it doesn’t even need icing. Brooke suggests a chocolate glaze as an option, which I may try next time. I just dusted powdered sugar on top and voilá! Also, the cake is so moist and light that you may end up slicing off a piece for breakfast. This would be a great recipe for kids to help as it’s so easy.
Ingredients
1 box Devil’s Food Chocolate Cake Mix
1 small box instant vanilla pudding
6 oz chocolate chips
3 large eggs
3/4 c oil
1/3 c Kahlua
1 pint sour cream
Instructions
Mix all ingredients. Pout into well greased and floured bundt pan. Bake 45-60 min 350 degrees. (Set for 40 and check every few minutes - mine took 50 minutes).
Options
No icing - just powdered sugar. Maybe serve with a few raspberries.
Chocolate glaze
Swap chocolate chips for peanut butter chips and add peanut butter glaze
