Just in case you haven't noticed the recent grocery store displays of flowers, candy, and cards proclaiming undying love, Valentine's Day is around the corner. So you need a decadent, ultimate splurge dessert, for February 14? Lets see, it must be chocolate, perhaps even double chocolate. Sour cream could add a certain richness. Liqueur is always a welcome addition. And could it possibly be made in one bowl, instead of dirtying up the whole kitchen? I have just the recipe for you. In this bundt cake, coffee flavored liqueur and chocolate are like two long time lovers: you cannot imagine one without the other. Because it is so moist, this marvel needs no frosting or glaze; only give it a snowy dusting of confectioner's sugar if you can't hold back. Credit goes to my sister, Sharon, who introduced me to this recipe some years ago. We baked it together for our brother, Don, at a family gathering in Montana.
Sharon and I trying to secretly light the birthday candles, amidst fits of laughter.
"Happy Birthday, dear Don..." Siblings: Linda, Don, Sharon, Lowell, Trish and Cindy (missing Gary).
This picture always makes me smile. And the cake was delicious!
Kahlúa Chocolate Cake
1 box Devil's Food Cake Mix
4 eggs
1 c. sour cream
1 c. Kahlúa or coffee flavored liqueur
3/4 c. vegetable oil
16 oz. bag mini semi-sweet chocolate chips
Begin by preparing a bundt pan. Generously grease every inch of the inside of the pan with shortening. Instead of flour, I use dark baking cocoa powder sprinkled lightly over the greased pan; gently tap out the excess over the sink. There are no shortcuts to prepping the bundt pan. I tried spraying it with cooking spray and this was the sad, albeit delicious result:
In a large bowl, combine the cake mix, eggs, sour cream, Kahlúa, and oil. Using an electric mixer, beat on low speed to combine the ingredients. Turn the speed up to medium and mix for 3-5 minutes, to produce a smooth batter. Stir in the mini chocolate chips. (Don't even think about using regular sized chocolate chips; they will sink to the bottom of the cake during baking). Pour the batter into the prepared pan. Bake on convection bake 330 for 45 minutes (regular bake 350 for 55 minutes) or until a toothpick inserted in the center comes out clean. Remove from the oven and allow to cool on a rack for 30 minutes. Gently loosen the edges with a table knife. While holding your breath, quickly invert the cake onto a platter and lift the cake pan away. Breath a sigh of relief. This is lovely served with ice cream, whipped cream, or just plain.
