Well friends– We had not one but two 4th of July bar-b-ques– all that festive food, fun and friends and a perfect view of the fireworks sitting in Betty’s backyard to boot! It was good old potluck on the table– Sue’s luscious spinach & pineapple salad, Jan’s famous potato salad… and my contribution was this chocolate cake.
Got the recipe from a mom of students at my school. And you’ve never met a moister, smoother chocolate cake. I do have to say it is luscious all on it’s own, but a side scoop of ice cream makes it just about perfect. (Is this too much cake-bragging? I’m just trying to talk you into trying it. It’s that good!)
KAHLUA CHOCOLATE CAKE
1 chocolate cake mix (with pudding in the mix)
2 cups sour cream
3 oz. box vanilla instant pudding
3/4 cup canola oil
1/3 cup Kahlua
6 oz. chocolate chips (1 cup)
powdered sugar for dusting the cake
Spoon the batter into a bundt pan (or tube pan) sprayed with cooking spray. Pop it into the oven at 350 degrees for 1 hour.
Cool the cake for 30 minutes and then turn the pan upside down on plate and carefully remove the cake.
When the cake is complete cooled– sprinkle with powdered sugar through a sieve.