Chocolate Kahlúa Bundt Cake
Kick a boxed chocolate cake mix up a notch or two with the addition of Kahlúa! This adults-only dessert is perfect for girls night, game night or any time the craving of chocolate and Kahlúa coincide!
Servings 18 servings
For the cake:
- 1 box 18.25 oz. Devil's Food Cake mix
- 1 box 5.9 oz. Instant chocolate pudding
- 3/4 cup Kahlúa Original Rum & Coffee Liqueur
- 1/2 cup water
- 1/2 cup vegetable oil
- 4 large eggs
For the glaze:
- 1 cup powdered sugar
- 1/4 cup Kahlúa Original Rum & Coffee Liqueur
Preheat oven to 350°F. Grease and flour a 12-cup Bundt pan or brush with Miracle Pan Release
. Set aside.
In a large bowl, combine the cake mix, dry pudding mix, Kahlúa, water, oil, and eggs with an electric mixer on low speed. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase mixer speed to medium and beat for 2-3 minutes. Pour the batter into the prepared pan, smoothing out the top with the rubber spatula.
Bake for 45-47 minutes or until a toothpick inserted near the center tests clean. Remove from the oven and allow the cake to cool on a wire rack for 15-20 minutes.
Carefully place serving platter over the top of the cake pan and invert the cake onto the platter, removing from pan.
In a small bowl, combine the powdered sugar and Kahlúa until well combined and the mixture contains no lumps. Spoon or drizzle the glaze over the warm cake, allowing the glaze to go down the side and into the center of the cake. Allow to cool completely before serving.
Store covered up to 4 days at room temperature or keep refrigerated for up to one week.
Please note: Because this cake contains alcohol, do not serve it to minors.